Helpful Tips On How to Carve Your Thanksgiving Turkey
Sometimes carving the turkey can be a daunting task, especially for first timers. Here are some simple step by step, directions that can help you cut that bird like a pro. Tip: Be sure to let the turkey rest for at least 25 minutes before slicing: this helps the juices redistribute through the meat, making for a better-tasting turkey.
#1. Use a carving knife or a chef’s knife. The longer the knife, the better it will work, as a long, smooth slicing motion will make for better slices.
#2. Remove the drumsticks and thighs. Start by pulling a drumstick away from the turkey and using the knife to disconnect the thigh bone from the body. Set it aside to carve later, and remove the second drumstick
#3. Remove the wings in the same way, where you can see the breast.
#4. When carving, make sure the turkey is lying on its back, breast-side up. Begin with a long horizontal cut at the base of the breast. You might be able to feel where the breast meat ends and the bone begins–cut as close to that area as you can.
#5. Begin slicing the breast from the top down, working at a slight angle to cut away from the carcass. The horizontal cut at the bottom provides a convenient stopping point, making it easy to finish each cut. Now you can start placing the slices on your serving platter.
#6. To carve a drumstick, hold one end and slice off one side. Lay it flat on the cutting board and continue carving. Slice each side, turning the drumstick a quarter turn until you’ve removed all the meat.
#7. Place the thigh on the cutting board and begin slicing parallel to the thigh bone. Cut into even strips.
Arrange the turkey onto your platter and serve.