6 tips for perfectly carving your Thanksgiving turkey
Now is the time to sharpen those knives and your carving skills. Here are a few steps that will walk you through the process of carving your turkey, one slice at a time.
First ... wait
Let the roasted bird rest, on a cutting board for 15 minutes after removing it from the oven. Use a carving fork to steady the turkey, but take care to avoid stabbing the bird, causing juices to run out.
The legs
Using a very sharp carving knife, cut through the skin between the thigh and the carcass. Pull back on the leg to expose the joint. Cut through the joint and remove the leg/thigh.
Thighs and drumsticks
Hold the drumstick vertically and cut straight down against the bone to remove the meat. Now you can slice the meat on a cutting board or serve it whole.
The breasts
Make a shallow incision along the entire length of the breast bone. With the tip of the knife, cut and scrape down one side of the rib cage, pulling gently on the breast to free it.
Portion the breasts
After removing the breast from the bird, slice on cutting board. If you prefer, you can thinly slice the breast right off the turkey.
The wings
If you choose to remove the breast and wing as a whole. Lay the breast skin side up on the cutting board with the wing toward your guide hand. Steady the wing with your guide hand and make a slanting cut to remove the wing. You can display the wings with the rest of the meat for a solid presentation.
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