Description
Learn how to carve a roasted turkey like a pro with simple step-by-step instructions, perfect for presenting a stunning and delicious Thanksgiving platter.
Ingredients
Scale
Turkey
- 1 roasted turkey
Garnishes
- lemon slices
- cranberries
- fresh herbs
Instructions
- Remove Legs and Thighs: Slice through the skin between the leg and the breast. Pull back the leg, lay it flat outward, and push up on the joint from underneath until you hear a slight pop. Cut around the joint to remove the leg and thigh completely. Repeat on the other side and set pieces aside.
- Remove the Breasts: Slice down on either side of the breastbone with long strokes. Use your thumb to gently pull the breasts outward as you slice down and out until the breast meat is removed. Slice horizontally at the bottom if needed to help remove. Repeat on the other side and set breasts aside.
- Remove the Wings: Gently pull the wings away from the body and slice through the joint to remove. Remove wing tips as they contain little meat. Set wings aside.
- Separate Drumstick from Thigh: Flip the leg piece skin side down. Slice through the meat and pull back on the drumstick to expose the joint, then slice through to separate drumstick and thigh.
- Remove Bone from Thigh: Use your knife to carefully slice around the thigh bone, preserving as much meat as possible.
- Carve Final Pieces: Slice the remaining meat against the grain for tender pieces, keeping the skin attached to each piece where possible.
- Arrange and Garnish: Arrange all turkey pieces on a platter and add garnishes such as lemon slices, cranberries, and fresh herbs for presentation.
Notes
- Practice makes perfect—carving a turkey takes just a few simple cuts once you know the technique.
- Use a sharp carving knife for clean cuts and better control.
- Retain the skin on the meat while carving for added flavor and moisture.
- Watch tutorial videos for visual guidance and confidence.
- Let the turkey rest before carving to retain juices.
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
