No, you don’t need an engineering degree to carve a turkey. Here get simple directions to take you through the task in three easy steps.
Tips to start
- Use a sharp carving knife for best results when carving a whole turkey.
- While carving, keep the turkey from moving by holding it in place with a meat fork.
- Carve on a stable cutting surface, such as a plastic cutting board or platter.
- Carving is easier if the turkey is allowed to stand for about 15 to 30 minutes after roasting.
- Place the turkey breast up with its legs to the right if you're right-handed or to the left if left-handed.
- Remove the ties or skewers.
- While gently pulling leg and thigh away from body, cut through the joint between leg and body.
- Separate the drumstick and thigh by cutting down through the connecting joint.
- Serve the drumstick and thighs whole, or carve them.
- Make a deep horizontal cut into the breast just above the wing.
- Insert a fork in the top of the breast.
- Starting halfway up the breast, carve thin slices down to the horizontal cut, working from outer edge of bird to the centre.
- Repeat steps 1 through 3 on the other side of the turkey.