You’ve spent hours planning & preparing for your Thanksgiving turkey, and now you have this beautifully cooked bird, and have no idea what to do with it. Here are 4 easy steps to get you carving that turkey like a pro!
Before you start – Let the cooked turkey rest at room temperature for 30-45 minutes to redistribute juices, which will guarantee moist delicious slices.
Step 1 – Place the turkey on a cutting board set in a rimmed baking sheet to catch the excess juices. Using a sharp knife, remove the leg and thigh by slicing down through the sking that connects the drumstick and the breast until you reach the hip joint. Cut through the join to release the lef from the turkey. Repeat with the other leg.
Step 2 – Separate a drumstick from its thigh by cutting through the joint – you can find it by moving the drumstick back & forth. Place the drumstick on a platter. Remove the thigh bone by running your knife alongside and underneath the bone. Repeat on the other side. Set thighs aside to carve later.
Step 3 – Remove a breast and wing by slicing carefully along one side of the breastbone, keeping the knife as close to the bone as possible. Follow the rib cage all the way down and around until you reach the joint where the wing is attached. Cut through the joint to release the breast and wing in one piece. Repeat with the other breast.
Step 4 – Separate the wing from the breast by cutting through the joint. Using a carving knife or other sharp knife, slice the breast and thigh meat. Arrange the turkey on a platter and garnish with fresh herbs & citrus, if desired.
I am a visual person, so reading the above wouldn’t help me out at all, without actually seeing it done…if you are like me, check out the video on how to carve a turkey posted by Woman’s Day Magazine.