Description
Master the art of carving a roasted turkey like a professional with these easy-to-follow steps. Perfect for your Thanksgiving or holiday meal, this guide helps you achieve clean, tender slices to create a stunning platter ready to impress your guests.
Ingredients
Scale
Main Ingredient
- 1 roasted turkey (around 14 pounds)
Garnishes
- lemon slices (optional)
- cranberries (optional)
- fresh herbs (optional)
Instructions
- Remove the legs and thighs: Slice through the skin between the leg and breast. Pull the leg back outward then push up on the joint from underneath until you hear a pop. Cut around the joint to remove the leg and thigh completely. Repeat on the other side and set aside.
- Remove the breasts: Slice down on either side of the breastbone using long strokes. Use your thumb to gently pull the breasts outward, continuing to slice until fully removed. If needed, slice horizontally at the bottom of the breast from the outside to help free it. Repeat on the other side and set aside.
- Remove the wings: Gently pull the wings away from the body and slice through the joint to remove them. Optionally remove the wing tips as they contain little meat. Set aside.
- Separate the drumstick from the thigh: Flip the leg piece skin side down. Slice through the meat while gently pulling back the drumstick to expose the joint, then slice through. You will have two pieces: drumstick and thigh.
- Debone the thigh: Using your knife, carefully slice around the thigh bone while preserving as much meat as possible.
- Carve the meat: Slice the remaining pieces against the grain for tender slices, keeping the skin attached when possible.
- Arrange and garnish: Place all carved pieces on a platter and garnish with lemon slices, cranberries, and fresh herbs as desired.
Notes
- Use a sharp carving knife for clean cuts and safety.
- Let the turkey rest for at least 20 minutes after roasting before carving for juicier meat.
- Removing wing tips is optional since they contain minimal meat.
- Carve against the grain to ensure tender slices.
- Save bones and scraps for making flavorful turkey stock or broth.
- Use garnishes to enhance the presentation of the platter.
- Practice carving with patience if you’re new to it—results improve quickly with experience.
Nutrition
- Serving Size: 1 serving
- Calories: 96 kcal
- Sugar: 1 g
- Sodium: 168 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 26 mg
