What You'll Need
- Whole cooked turkey
- Large carving knife
- Large meat fork
- Cutting board
- Serving platter
Safety Tips
- Make sure to let the turkey cool for 20 minutes before carving.
- Any time you slice into your turkey, be sure to cut away from yourself and your other hand in case the knife slips.
Directions
1. Place the cooked turkey on the cutting board. Using your knife, cut into the area between the body and the thigh on one side of the turkey. Make sure to use the fork to stabilize the turkey.
2. Continue carving, letting the thigh and leg fall away from the body.
3. In the area between the thigh and the body, you'll see a ball-and-socket joint. Push the thigh while keeping the turkey still with your other hand. The thigh and leg should break apart from the body, saving you the trouble of having to cut through the bone.
4. Use your knife to saw through any remaining skin or meat connecting the thigh and leg to the body.
5. Carve through the area between the thigh and the leg. Give the leg a small twist to help the connecting joint come apart. Transfer the leg and the thigh to a plate.
6. Find the breastbone in the middle of the turkey's top, then slice down against one side of the breastbone.*Because the breastbone angles down in both directions, follow that angle down as you cut. This allows you to separate the breast as a whole. Let it fall to the side.
7. Slice this breast side into pieces. The thicker the piece, the warmer it will stay, so aim for thick slices. Use the knife to help transfer the pieces to the plate.8. Repeat steps one through four with the other leg and thigh. Repeat steps five and six with the other breast.
Tips
- Separate white meat and dark meat on your dinner platter for easier serving.
- Turkey dries out much faster after it is sliced, so it's best to keep leftovers in large chunks. Dark meat doesn't dry out as quickly, which is why it's carved first.