How to Carve a Turkey

For Thanksgiving Day almost everyone cooks a turkey. Unfortunately, many people are not very good when carving a turkey, where many would cut the turkey and leave uneven pieces of meat. It doesn’t have to be this way, so follow these steps to carve like a pro:

  1. Run a sharp carving knife along the turkey finding where the thigh bone meets the body. Place the knife into the joint and separate the thigh from the body. Be carefully to only puncture as much as you need to keep as much meat on as possible.
  2. Repeat the same procedure to separate the drumstick from the thigh. DO NOT cut through the bone, as you’ll end up with a lot of unusable meat. Just cut through the joint.
  3. Some people will separate the meat from the thigh and the drumstick. This can be accomplished by slicing off slices of meat from both. Or, you could just serve them both to an especially hungry person…
  4. Next, find where the body and wings connect. Similar to how you separated the thigh from body, and drumstick from thigh, slip your knife into the joint to separate the wings from the body.
  5. Cut slices of breast by cutting angular pieces off the turkey. Try to “curve” your knife so that it creates nice, smooth slices. Repeat for both sides of the turkey.