Step-by-Step How to Carve a Turkey
Serving size varies
Secrets to carving a turkey are: Cook the bird until it reaches an internal temperature of 165° F. The temperature should be taken in the thickest part of the thigh (do not touch the bone; you may get a false reading). In order for it to remain tender and juicy, let it stand about 20 minutes at room temperature before carving. Using a sharp carving knife and fork, follow these easy steps:
- Remove the legs and thighs and set aside.
- Make a cut along both sides of the breast bone and along the wish bone.
- Make a horizontal cut just above the wing on both sides.
- Slice the breast meat starting above the wing at a slight angle across the breast. Repeat the process on the other side of the bird.
- Hold the turkey leg upright and cut between the drumstick and the thigh.
- Insert fork in the thigh and slice the meat from the bone. Either serve the drumstick whole or cut in a similar fashion.
- Cut the wings away from the body and serve whole.
- You can put the bones in a stockpot immediately, cover with water and make soup stock. Or, chill and reserve the carcass to make a great turkey vegetable soup the next day.
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