How to Carve a Turkey
A step-by-step guide to slicing that bird perfectly.
You've waited this long for the main event — a perfect roast turkey — you don't want it all to go to waste with bad cuts. Enter our how-to guide that details exactly where to place your knife for seamless stuffing removal and perfect cuts of breasts and thighs.
Cut twine from legs.
Cut to separate the drumstick and thigh.
Grasp a drumstick. Place a long carving knife between thigh and body and cut through to joint. Pull leg outward and disjoint it with knife point.
Cut along and around the breastbone.
Insert fork into opposite side of bird to steady it. Holding knife parallel to cutting board, with front (wishbone) end toward you, make a long cut just above wing joint through to body frame. Positioning knife tip at front end, use blade to cut straight down along the side of breastbone to release breast half from body.
Cut and remove the wing.
Repeat on the other side.
Cut drumsticks from thighs.
Separate thigh from drumstick; put pieces on platter.
Slice the breast meat
Place breast, skin side up, on cutting board and slice meat diagonally across breast into 1/4-inch-thick slices. Put slices on platter.
Watch this quick video for step-by-step instructions.
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