How To Carve a Turkey in a Few Easy Steps

If you dream about sauntering into your dining room with a beautifully plated, perfectly cut turkey, rest assured: It's easier than many of us think. After you cook through a foolproof turkey recipe, this guide has everything you need to know about carving turkey, including how to slice a turkey into portions of dark and white meat and what to do with the carcass once you're done.

How To Carve a Turkey

Step 1: Rest the Turkey

First things first: let your turkey rest for 15 to 30 minutes, depending on its size, before beginning to carve. This settles the juices, meaning they won’t spill everywhere when you carve the bird. Instead, the juice will be reabsorbed by the meat so it’s extra juicy. Resting your turkey will also allow it to cool down slightly so it's easy for you to handle.

Step 2: Use a Sharp Knife

Here’s what you’ll need to carve your bird: a large and sharp chef’s knife (nope, you don’t need a specialty carving knife or a boning knife — all you need is a sharp knife), a big cutting board, a platter and paper towels. Place the turkey on the cutting board with the cavity facing towards you and remove any butcher’s twine that’s still trussing the legs together.

Step 3: Remove the Leg and Thigh

Slice the skin near the thigh to separate the leg from the body. Cut through the joint and along the body, angling the knife towards the bone as you cut. Once you hit the bone with your knife, it’s helpful to use your hands: grasp the thigh and bend it backwards until there’s a pop and the joint becomes visible. Clean off your hands (that’s why it’s helpful to have paper towels nearby!) and pick up the knife again. Slice through the joint and through the rest of the thigh meat to separate the leg and thigh from the backbone. Repeat with the second leg and thigh.

Step 4: Cut Off the Wings

Next, take off the wings by pulling them back until you hear a pop, just like you did with the legs. Slice through the joints to remove the wings.

Step 5: Remove the Breasts

Make a long, deep cut along one side of the breastbone. Follow the curve of the bone, using long strokes with the tip of your knife and gently pulling the meat away as you go. Repeat along the second side of the breast. At this point, it’s usually helpful to pause to wipe down your cutting board to eliminate extra juice.

Remove the turkey carcass from the board. If you plan to use it to make turkey broth, you can put it right into a large pot. Otherwise, let it cool and then wrap it tightly in plastic wrap and store in the refrigerator or freezer.

Step 6: Slice the White Meat

Place the breasts skin-side up on the cutting board and cut across the breast meat into 1/2-inch-thick slices for serving. For the neatest slices, try to use long cutting strokes instead of short sawing ones. Cut the wing in half. Transfer the white meat to your serving platter.

Step 7: Slice the Dark Meat

Separate the thigh from the drumstick by wiggling your knife in the joint until you feel the sweet spot. Place the drumsticks on the platter. Remove the bone from the thigh and place the boneless thigh skin-side-up to slice. Transfer to the platter.

Simple Serving Suggestions for Turkey

Carving cools the meat significantly, so as soon as the turkey is carved and sliced, it's ready to serve. You might consider garnishing the platter with some seasonal fruit, like small pears or a few bunches of grapes. Once it's plated, be sure to whisk the turkey to the table right away, so your guests can dig in while the meat is still warm.

Related Links:

Juicy and Delicious Thanksgiving Turkey Recipes

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