How to Carve A Turkey
If you are roasting a whole turkey for this years Thanksgiving, you definitely need to know how to carve it to get the most out of it. Grab my step by step instructions, with photos, to take you through the process.
Servings: 1 whole roasted turkey
Equipment
- A sharp, large knife
- A large cutting board
- A serving platter
- Paper towel
Ingredients
- 1 whole roasted turkey
Instructions
- Once rested, set up your carving station and place the whole roasted turkey on a chopping board.
- Remove the leg and thigh, To remove the thigh, cut through the skin that connects the breast and the drumstick. Pull the leg back so that the joint pops and press down firmly with the knife to cut through the joint.
- Remove the breast. Run your knife along the back bone of the turkey and slowly work your knife down through the breast, removing as much meat as possible.
- Remove the wing by pulling it back, in the same way as the drumstick. Repeat the process on the other side.
- You can then slice up the breasts and thighs, and your turkey is ready to serve!
Notes
- Your turkey should reach an internal temperature of 165F when you take it out of the oven.
- Work on one side of the turkey at a time. It's easier to work around the turkey this way rather than keeping turning the bird.
- Serve the carved turkey straight away, or cover it with foil and place in a warm oven for 30 minutes until you are ready.
- Let any leftovers cool completely before storing in the fridge or freezing.