Description
Learn how to carve a roasted turkey like a professional with these easy-to-follow steps. Perfect for Thanksgiving or any festive occasion, this guide helps you create a stunning and beautifully arranged turkey platter.
Ingredients
Scale
Main Ingredients
- 1 roasted turkey (approximately 14 pounds)
- Any garnishes such as lemon slices, cranberries, fresh herbs
Instructions
- Remove the Legs and Thighs: Slice through the skin between the leg and the breast. Pull back on the leg, lay it flat outward, and push up on the joint from underneath. You may hear a slight pop. Use your knife to cut around the joint and remove the leg and thigh completely. Repeat on the other side and set aside.
- Remove the Breasts: Slice down on either side of the breast bone using long strokes. As your knife hits the bottom, gently pull the breasts outward with your thumb while continuing to slice down and out until the breast meat is removed. If necessary, slice horizontally at the bottom of the breast from the outside to help remove 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. Remove the wing tips (which contain little meat) and set aside.
- Separate Drumstick from Thigh: Flip the leg piece skin side down. Slice through the meat and gently pull back on the drumstick to expose the joint, then slice through it. You’ll have two pieces: the drumstick and the thigh.
- Remove the Bone from Thigh: Use your knife to carefully slice around the thigh bone, preserving as much meat as possible.
- Carve the Remaining Pieces: Slice against the grain for tender pieces and try to keep the skin attached to each piece for the best presentation.
- Arrange and Garnish: Arrange all carved pieces on a platter and add your choice of garnishes such as lemon slices, cranberries, or fresh herbs.
Notes
- Make sure your knife is sharp for cleaner, easier carving.
- Carve the turkey while it is warm but not hot to maintain juiciness.
- Keep slices consistent in thickness to ensure even serving sizes.
- Saving the carcass can be ideal for making turkey stock later.
- Watching a carving demonstration video can help perfect your technique.
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
