If you need an easy way to carve up some juicy turkey, we’ve got you. This How to Carve a Turkey tutorial will walk you through carving a turkey step-by-step so you can enjoy your favorite turkey recipes with nothing but juicy, tender bites.
Table of Contents
The turkey’s done, looking golden and glorious. Now comes the moment of truth: carving. Don’t let this final step intimidate you – we’re here to make you look like a pro so you can impress even the harshest Mother-in-Law.
We have walked in and rescued more than our fair share of holiday feasts and honed the art of carving a turkey to a quick process before another meltdown can ruin the family gathering. We’re showing how easy it is to carve a turkey; breaking it down into easy-to-follow steps so you can serve picture perfect slices to your Instagram-famous cousin and look calm, cool, and collected while doing it.
🎥 Watch: Carving a Turkey Video
🔪 Best Turkey Carving Knife
The right tools can make all the difference when carving a turkey. Typically, you need a carving knife, a carving fork, and some type of cutting board to cut up the turkey. The fork holds the turkey meat in place as you slice with the knife, and the cutting board helps stabilize everything. You can use a regular cutting board or a large carving board if you’re feeling fancy!
We love a classic sharp chef’s knife when carving a roast turkey. A long electric knife is a great tool for carving a turkey as well, if you have one. If using an eclectic knife, we recommend only using it when you get to slicing the breasts of the side of the breast bone. Check out our favorite knives and tools on our shop page.
🦃 How long to rest a turkey before carving
Let your turkey rest for at least 30 minutes before slicing. Letting the turkey rest allows those juices to settle and redistribute so they don’t leak out when slicing up the turkey. It also makes handling the cooked turkey easier.
📝 Best Way to Carve a Turkey (Step By Step)
We follow the same order, whether carving a traditional Thanksgiving turkey or a Spatchcock turkey.
Set up a carving station with a large cutting board and a sharp carving knife and fork. If your knife isn’t sharp, make sure to sharpen the blade of the knife before continuing. This helps with smooth cuts that don’t saw the meat, pulling and breaking it apart.
If you trussed your turkey before cooking it, you’ll need to remove the string as well by cutting them with scissors or a knife.
Remove the Turkey Legs and Thighs
- Carving your turkey starts with carefully cutting through the leg joint and thigh meat to detach both. Use a sharp knife, apply firm pressure, then gently pull them away from the body with the leg.
- The entire leg and thigh will come off easily, with a few shallow cuts with the tip of your knife to separate. Repeat this on the other leg and thigh.
- Use a little pressure on the joint to detach the leg piece from the thigh. Set aside the dark meat.
Detaching Wings
- Before you start carving the turkey breasts, remove the wings from its body.
- Gently tug the turkey wings away and use a sharp knife to cut carefully around where they meet with both skin and meat so that they can be effectively detached at their joint.
- Once done, lay these aside on your serving platter – doing this is not only for convenience but also enhances how it looks once arranged neatly. With those legs, thighs, and wings removed entirely or partially as needed, all that’s left to carve is the breast meat!
How to Carve Turkey Breast
- Now, it’s time to charge the breast from the rib cage. Start by making horizontal incisions from the bottom of the breast towards the breastbone.
- Then, carve down along the side of the breastbone, starting from its peak and slicing downward. Then, utilize your knife while gently pulling with your hand to smoothly detach the entire breast.
- Then, repeat on the second side. Be careful not to break the wishbone so you can save it for later.
- Then, slice each breast for the dinner table by laying them flat on the cutting board and slicing them into thin ¼” strips against the grain.
Finally, divide the carved turkey into light meat and dark meat and serve with a side of simply turkey gravy or giblet gravy and all of your favorite Thanksgiving side dishes.
After the meal, take the time to pick as much meat from the turkey carcass as possible and store it for leftover turkey recipes. Use the bones to make homemade turkey stock or leftover turkey soup.
Our Favorite Thanksgiving Turkey Recipes
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Oven Roasted Turkey
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Smoked Turkey on Traeger with Stuffing
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Spatchcock Turkey
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Smoked Turkey
How to Store Leftover Turkey
Store any leftover turkey meat in an airtight container in the fridge for 3-4 days. Freeze for up to 4 months.
To reheat, use a microwave or oven.
Oven Method
- Preheat the oven to 325 degrees F.
- Gently simmer some chicken broth.
- Place turkey slices in a baking dish.
- Place a kitchen towel over the baking dish.
- Pour the chicken broth over the towel until slightly damp.
- Wrap the entire thing in aluminum foil.
- Bake for 15 minutes or until reheated.
Microwave Method
- Lay turkey slices in a small baking dish or microwave-safe dish.
- Dampen a paper towel with water or chicken broth.
- Lay the paper towel over the dish.
- Heat in 30-second increments until heated.
Take your leftovers and make a delicious hot brown sandwich or Leftover Turkey Sandwich!
More helpful Turkey How-to Guides
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How To Thaw A Turkey
How To
Truss a Turkey
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Ultimate Spatchcocking Turkey Guide
With a few simple steps, you can carve your cooked turkey with ease! Whether you’re carving up a whole Thanksgiving turkey or just cutting a few thin slices of turkey breast, this tutorial is the best way to do it!
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Turkey Carving: Full Guide
Recommended Equipment
- 1 sharp knife traditional chef's knife or carving knife or electric knife
- 1 carving fork
- 1 cutting board
Ingredients
- 1 Whole Turkey smoked, grilled or roasted
Instructions
REMOVE THE TURKEY LEGS AND THIGHS
- Carving your turkey starts with carefully cutting through the leg joint and thigh meat to detach both. Use a sharp knife, apply firm pressure, then gently pull them away from the body with the leg.
- The entire leg and thigh will come off easily, with a few shallow cuts with the tip of your knife to separate. Repeat this on the other leg and thigh.
- Use a little pressure on the joint to detach the leg piece from the thigh. Set aside the dark meat.
DETACH WINGS
- Before you start carving the turkey breasts, remove the wings from its body.
- Gently tug the turkey wings away and use a sharp knife to cut carefully around where they meet with both skin and meat so that they can be effectively detached at their joint.
- Once done, lay these aside on your serving platter – doing this is not only for convenience but also enhances how it looks once arranged neatly. With those legs, thighs, and wings removed entirely or partially as needed, all that’s left to carve is the breast meat!
SLICE THE TURKEY BREASTS
- Now, it’s time to charge the breast from the rib cage. Start by making horizontal incisions from the bottom of the breast towards the breastbone.
- Then, carve down along the side of the breastbone, starting from its peak and slicing downward. Then, utilize your knife while gently pulling with your hand to smoothly detach the entire breast.
- Then, repeat on the second side. Be careful not to break the wishbone so you can save it for later.
- Then, slice each breast for the dinner table by laying them flat on the cutting board and slicing them into thin ¼” strips against the grain.
- Finally, divide the carved turkey into light meat and dark meat and serve with a side of simply turkey gravy or giblet gravy and all of your favorite Thanksgiving side dishes.
Video
Notes
- How to Dry Brine a Turkey
- How to Spatchcock a Turkey
- How to Truss a Turkey
- How Long to Cook a Turkey Per Pound
- The Best Wood for Smoking Turkey
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Turkey Carving FAQs
Rest your perfectly cooked turkey for at least 30 minutes before carving it.
Make some delicious Leftover Turkey Soup or Instant Pot Turkey Stock!
Once removed from the oven, the turkey will remain warm for about an hour. Let the turkey rest for 30 minutes before carving. Once carved, cover with aluminum foil to keep the turkey meat warm.
Absolutely! Just remove the stuffing and place it in a dish before carving your turkey.
Nope! You can use a large knife and a regular fork to carve your turkey!
Start by removing the legs and wings, cutting through the joints. Then, slice along the breastbone and use the electric knife for smooth, even cuts.
Carving a spatchcock turkey is easier since the bird is flattened. Follow the same steps for removing legs and wings, but the breast is simpler to slice.
Cut through the joint to separate the leg from the body, then divide the drumstick from the thigh. Slice the meat off the bone or serve whole.
