10 Steps to Properly Carve a Tender Thanksgiving Turkey
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You’ve roasted a turkey to perfection, the aroma of fresh herbs and spices filling the air. Everyone’s favorite side dishes are organized perfectly at the dining room table. Guests stare longingly at the tender, juicy main course resting at your fingertips.
When the pressure is on, make sure you know how to correctly (and efficiently) carve that Thanksgiving turkey for all to enjoy.
- Let the turkey rest. It may be tempting to cut right into a freshly cooked bird, but letting it rest is essential to allow the meat to absorb juices and avoid drying out.
- Gather your carving essentials. You’ll need sharp knives, a cutting board and serving plates or platters. It may also be a good idea to have tongs or forks at the ready in case the meat is still too hot to grip by hand.
- Make a cut between the thigh and breast to separate the leg.
- Cut along the breastbone to remove one of the breasts and its wing from the turkey.
- Remove the wing from the removed breast.
- Repeat on the opposite side, removing the leg, breast and wing.
- Separate the drumsticks from the thighs.
- Slice the thigh and breast meat around 1/4-inch thick.
- Plate drumsticks, wings, sliced thigh meat and sliced breast meat for serving.
- Serve with your crowd’s favorite sides like Roasted Sweet Potatoes with Marshmallow Sauce and delicious desserts such as Red Velvet Bundt Cake.
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