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Turkey Carving Instructions
The oven buzzer has sounded, you've placed the meat thermometer in the thighs and it reads 180 degrees and the turkey is done!
Follow these carving instructions and your turkey will look as good as it tastes.
Before you start carving, let the turkey stand at room temperature for 10 to 20 minutes after cooking to allow juices to distribute throughout the meat. Wash cutting surfaces and utensils with hot, soapy water immediately before carving. Wood cutting surfaces are NOT recommended.
Q: How do I carve the drumsticks and thighs?
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A: Press the leg and thigh away from the body. The joint connecting the dark meat to the backbone will often snap free or may be severed easily with a knifepoint. Cut the drumstick and thigh completely off, following the body contour carefully.
Separate the drumstick and thigh by cutting the connecting joint.
Tilt the drumstick at an angle and slice toward the cutting surface.
Hold the thigh firmly on the cutting surface with a fork. Slice evenly and parallel to the bone.
Q: How do I carve the breast?
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A: Place the knife parallel to and as close to the wing as possible. Make your base cut by slicing deep into the breast, all the way to the bone. All breast slices will stop at this horizontal cut. Carve downward to the base cut, making thin, even slices from the outside of the breast in.
Arrange slices on platter with the dark meat and serve immediately.
Congratulations! You did it! You are now ready to serve your turkey. Enjoy!
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