Carving your Turkey

The bird's out of the oven, whether it was your oven or ours it doesn't matter! Beautifully golden and impressive, you bring it to the table to appreciative sighs and cheers from your waiting guests. You pick up the carving knife... Now what!?! Let us walk you through expertly carving your turkey this festive season. 

  1. Remove the string
    Place the turkey on a carving board. Remove the string tying the legs together using the tip of your knife.

  2. Remove the legs and thighs
    Cut through the skin that connects the breast and the drumstick. Slice down until you reach the joint. Grab the leg and push down, separating the leg and thigh from the bird. Use your knife to slice through the joint.

  3. Remove the drumsticks
    Separate the drumstick and the thigh by cutting through the joint that connects them. Transfer the drumstick to a platter; set aside the thigh meat on a cutting board to slice later. Repeat steps 2 and 3 with the other leg.

  4. Remove the wishbone
    Find the wishbone at the front end of the breast. Use your fingers to pull it out. Tip: Removing the wishbone makes it easier to carve off the breast meat.

  5. Remove the breasts
    With the bird's head (or where the head would have been!) nearest to you, find the breastbone. Position a long, flexible knife (or a boning knife) on one side of it, and slice downward, as close to the bone as possible. As you slice, use your other hand to pull the meat away from the breastbone, until you’ve cut the breast off the carcass in one piece. Transfer to the cutting board.

  6. Remove the wings
    Slice through the joint to remove a wing, and transfer to the platter. Repeat steps 5 and 6 on the other side.

  7. Slice the thigh meat
    Work on the cutting board. Holding the thigh bone with tongs or a paper towel, remove the meat from the bone with the edge of the knife. Transfer meat to platter.

  8. Slice the breast meat
    Using the tongs to steady the breast, position the meat so you’ll cut it at its shorter length. Slice against the grain, taking care to keep the skin attached. Transfer pieces neatly to a platter.

  9. Stand back and accept your round of applause with grace.
    While you're more than welcome to beam or gloat on the inside, keeping a cool exterior will show your guests that you've done this before and you've got everything under control. 

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