In this simple step-by-step guide (with video tutorial), you’ll learn how to carve a turkey for a beautiful presentation on your holiday table.
How to Carve a Turkey Like a Pro
So you’ve mastered cooking the Thanksgiving Turkey, and now it’s time to carve it. There’s no need to be intimidated by this part of prepping the holiday meal. With my step-by-step guide and how-to video, you’ll learn how to carve a turkey like a pro – it’s easier than it looks!
Carving a turkey the right way adds a beautiful centerpiece to your holiday meal. It also allows for easier serving, with even portions of meat ready for your guests to enjoy. I always serve it with my easy Turkey Gravy, Mashed Potatoes and Cranberry Sauce.
What You’ll Need
- A sharp carving knife. I use an 8-inch chef’s knife.
- A carving fork or tongs – to stabilize and hold the turkey in place while you’re cutting it.
- A large cutting board. If you have one with grooves around the edges to catch extra juices, that’s even better.
- A serving platter.
Before You Start
- Let the turkey rest for 30-45 minutes before carving it. The rest time allows the juices to redistribute throughout the bird for juicier meat.
- While the turkey rests, I like to bake our side dishes in the oven and make the turkey gravy with the pan drippings.
- Set up a carving station on your kitchen counter where you have space to work. Have some aluminum foil handy to cover the carved meat as you work so that it stays warm.
Step-By-Step Carving Instructions
- Remove thighs and legs. Slice through the skin and meat between the breast and leg and pull the leg away from the breast to expose the joint that connects them. (You may hear a “pop” sound.) Cut around the joint to remove the leg and thigh from the bird. Repeat on the other side, then set the thighs and legs aside.
- Remove breasts. Find the bone that runs down the center of the bird, between the breasts. Slice through the skin and down as close to the breast bone as possible on each side to remove the breasts, cutting away as much breast meat as possible. Set breasts aside.
- Remove wings. Pull the wing away from the bird and cut through the joint to remove the wing. Repeat on the other side. Cut off the wing tips.
- Slice the meat. Place the thigh/leg skin side down on the cutting board and find the joint that connects them. Cut through the joint to separate the thigh and drumstick. Keep drumstick whole. Cut the thigh meat off of the bone and slice. Slice each breast against the grain, being careful to keep the skin on the meat.
Presentation Tips
- To arrange the meat on the platter: Place the sliced breasts in rows down the center of the platter, then add the drumsticks and wing pieces around the breast meat. Arrange the thigh meat around the edges or tuck the thigh slices underneath the more visually appealing meat.
- Garnish the carved turkey platter with fresh herbs, lemon wedges and/or fresh cranberries or pomegranate seeds for a pretty presentation.
Storing Leftovers
Promptly store leftover turkey, within 2 hours of cooking. Leftover roast turkey can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. You can save the turkey carcass/bones to make turkey stock (use it within a day or two, or freeze the bones for later).
Use leftover turkey to make Turkey Soup or Turkey Pot Pie.
Need more inspiration for your holiday meal? Check out all of my Thanksgiving Recipes!
If you found this post helpful, I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try it. Thank you! 💛
How to Carve a Turkey
Ingredients
- 1 whole roast turkey
- fresh herb sprigs, lemon wedges, etc. , for garnish
Equipment
- large cutting board ideally with a juice groove
- sharp knife or electric knife
- carving fork or tongs
- large platter for serving
Instructions
- Let roast turkey rest for 30-45 minutes after it comes out of the oven before carving. This allows the juices to redistribute throughout the meat. If you trussed the turkey, remove the string.
Remove Thighs and Legs
- Slice through the skin and meat between the breast and leg and pull the leg away from the breast to expose the joint that connects them. (You may hear a "pop" sound.) Cut around the joint to remove the leg and thigh from the bird. Repeat on the other side; set thighs/legs aside. (As you carve, you can cover the removed meat with foil to keep it warm.)
Remove Breasts
- Find the bone that runs down the center of the bird, between the breasts. Slice through the skin and down as close to the breast bone as possible on each side to remove the breasts, cutting away as much breast meat as possible. Set breasts aside.
Remove Wings
- Pull the wing away from the bird and cut through the joint to remove the wing. Repeat on the other side. Cut off the wing tips.
Slice the Meat & Arrange on Platter
- Place the thigh/leg skin side down on the cutting board and find the joint that connects them. Cut through the joint to separate the thigh and drumstick. Keep drumstick whole. Cut the thigh meat off of the bone and slice.
- Slice each breast against the grain, being careful to keep the skin on the meat.
- Arrange the meat on a serving platter, making the breasts and drumsticks the centerpiece and filling in with the smaller pieces. Garnish with fresh herbs and lemon wedges. Then serve while it's warm!
