So, we've showed you how to choose a turkey, and how to roast it. But how to carve it? In this quick video, Maxwell Ryan, our cofounder and CEO, shows you how to slice up that big bird! He gets it all done in just one minute thanks to the magic of video (it's ok if it takes you a little longer!). One minute, five minutes, ten minutes — it doesn't really matter how long it takes to carve the turkey; but in the end, we think this tutorial will help it go just a bit smoother.
Ready to get your carving skills on? Follow along!
How To Carve a Turkey
What You Need
Turkey, roasted and rested (get roasting instructions here)
Large cutting board, preferably with channels to catch the juices
Sharp chef's knife
- Remove the legs. Slice the skin close to the breast; pull the leg back until the joint pops out. Press down firmly on the joint to completely sever it. (If you hit bone, shift the knife slightly. The joint should cut cleanly, with a sharp crunch.)
- Remove the breasts. Slice along the ribcage until the breast meat comes away.
- Remove the wings. Pull them back, as you did the legs, and cut at the joint.
- Separate the thigh from the drumstick. Twist the leg and the thigh slightly to expose the joint. Cut them apart at the joint,
- Slice the thighs. Cut the meat off the bone at an angle, skin-side up.
- Slice the breasts. Also at an angle, skin side up.
- If not serving immediately, tent the platter with foil to keep it warm.
- If covered with foil, you can also keep the platter in a warm oven (200°F).
Is this pretty much how you carve a turkey? Or do you have another approach? Do you use an electric knife? Or a regular chef's knife?
(Image credits: Rebecca Blumhagen; Emma Christensen)