Turkey Carving 101

Carving a Turkey

While nothing is as impressive as a beautiful,golden turkey on the holiday platter,it is much easier and safer to carve the turkey in the kitchen on the counter than at the table. Try these easy-to-follow steps take that turkey from roasting pan to neat slices on your serving platter.

Let It Rest

Once the bird is removed from the oven, it should stand for 20 to 30 minutes, depending on the size of your . This gives the juices time to redistribute throughout the bird, resulting in succulent slices of meat. Before you begin carving, have a warm serving platter ready.

Legs First

Arrange the turkey, breast side up, on a cutting board. Steady the turkey with a carving fork. Using a sharp knife, slice through the meat between the breast and the leg. Next, using a large knife as an aid, press the thigh outward to find the hip joint. Slice down through the joint and remove the leg. Cut between the thigh bone and drumstick bone to divide the leg into one thigh piece and one drumstick. Be sure to place all the cuts on the warmed serving platter as you work.

Wings Take Off

Before you carve the breast, the wings must be removed. Slice diagonally down through the edge of the breast toward the wing. Using a knife as an aid, press the wing out to find the shoulder joint; cut through the joint and remove the wing. Place the wing on the serving platter as is.

Carve the Breast

To carve the breast meat, hold the back of the carving fork against the breastbone. Starting parallel to the breastbone, slice diagonally through the meat. Lift off each slice, holding it between the knife and fork, and layer them on the warm serving platter. Continue until you have carved all the meat on one side of the breast. Carve the other side of breast in the same fashion. And let the feasting begin!