How to Carve a Turkey (Step by Step)

To carve a turkey, let it rest for 20 to 30 minutes, then remove the legs and separate the drumsticks from the thighs, take off the wings, cut each breast off the bone in one piece, and slice the breast meat across the grain. Carving the breast off the bone first, instead of slicing it while it's still on the bird, gives you neater, juicier slices that are easier to serve.

You've roasted your turkey, and now comes the part that makes a lot of cooks nervous. This step-by-step guide with photos will help you set out a beautiful platter of turkey for your Thanksgiving or Christmas dinner.

What You Need to Carve a Turkey

You don't need special equipment, but the right tools make carving faster and neater.

• A sharp carving or chef's knife. A long, thin blade (8 to 10 inches) works best for slicing the breast. A sharp knife is safer than a dull one because it won't slip. An electric knife works well too.
• A smaller boning or paring knife (optional) for working around the joints.
• A carving fork or tongs to hold the turkey steady.
• A large cutting board with a groove to catch the juices. Save them for gravy.
• A damp kitchen towel under the board so it doesn't slide, and paper towels for gripping the legs.
• A serving platter, plus a second one if you're feeding a big crowd.
• Kitchen shears (optional) for cutting through wing joints.

How Long to Let a Turkey Rest Before Carving

Let your turkey rest for 20 to 30 minutes before carving. Food safety experts recommend letting a turkey stand at least 20 minutes so the juices settle back into the meat, according to Nebraska Extension. If you cut it right out of the oven, the juices run out onto the board and the meat dries out.

Before it rests, make sure the turkey is done. It should reach 165°F on a food thermometer in the innermost part of the thigh and wing and the thickest part of the breast. Tent the turkey loosely with foil while it rests so it stays warm. A large turkey stays hot for 30 minutes or more, which gives you time to make the gravy.

How to Carve a Turkey in 10 Steps

Step 1: Let the Turkey Rest

Resist the temptation to carve the turkey right away. Let it rest for 20 to 30 minutes so the juices redistribute. Carve too soon and they'll spill out, leaving you with dry meat. Move the turkey to a cutting board, breast side up.

Step 2: Remove the Legs

Using a sharp knife, cut through the skin between the leg and the body, then pull the leg away from the turkey until the thigh joint pops. Cut through the joint to remove the whole leg. Hold the turkey steady with a clean towel or paper towel while you pull. Repeat on the other side.

Step 3: Separate the Drumstick From the Thigh

Find the joint between the thigh and the drumstick, then cut straight through it. If you feel bone, move the knife slightly until it slides through the joint. Plate the drumsticks whole, and set the thighs aside for slicing.

Step 4: Remove the Wishbone

Find the wishbone at the top of the breast, just below the neck cavity, and pry it out with your fingers. This step is optional, but removing it makes it much easier to cut the breast meat off cleanly. Set it aside to dry if someone wants to make a wish!

Step 5: Remove the Wings

Pull each wing away from the body and cut through the joint where it meets the breast. A heavy knife or kitchen shears help here. Add the wings to the platter whole.

Step 6: Cut the Breast Off the Bone

Find the breastbone running down the center of the turkey, and make a long cut along one side of it. Then keep your knife close to the rib cage and slice downward in long strokes, gently pulling the meat away as you go, until the whole breast comes off in one piece. Repeat with the other breast.

Step 7: Gather the Meat to Be Sliced

At this point, the drumsticks and wings should be on the platter. On your cutting board, you should have two boneless turkey breasts and two thighs ready to slice.

Step 8: Slice the Thigh Meat Off the Bone

Cut the dark meat away from the thigh bone, then slice it into bite-size pieces. There's no special method here. Just follow the bone with your knife.

Step 9: Slice the Breast Across the Grain

Lay each breast skin side up and cut it crosswise into slices about 1/4 to 1/2 inch thick. Cutting across the grain (the short way) shortens the muscle fibers, so every slice is tender. Try to keep the slices even, and keep a bit of skin on each one.

Step 10: Arrange the Platter and Serve

To make the platter above, I alternated the drumsticks and wings around the border. Next, I put the dark meat in the bottom center of the platter. Then I topped it with a sliced turkey breast and garnished it with a sprig of fresh rosemary from my garden. I kept the other breast and the rest of the dark meat on the carving board for refills. If you have a big party, split the meat onto two platters.

Tip: Spoon a little warm broth or pan juices over the sliced meat to keep it moist on the table.

Turkey Carving Tips

• Carve one section at a time. Leave the turkey breast side up and work around it instead of flipping it over.
• Use long, smooth strokes. Let the knife do the work. Sawing back and forth tears the meat.
• Sharpen your knife before dinner. A sharp blade gives cleaner slices and is less likely to slip.
• Carve in the kitchen. Carving at the table looks nice, but it's messier and harder. Bring out the finished platter instead.
• Only slice what you'll eat. Leftover turkey stays moister if you store it in larger pieces and slice it later.
• Save the carcass. Use the bones to make turkey stock or soup the next day.

How to Carve a Spatchcock Turkey

If you roasted your turkey spatchcocked (butterflied flat), carving is even easier. Cut down the center of the breastbone to split the turkey in half. Then on each half, cut through the skin between the leg and the breast and pull the leg quarter away. Separate the drumstick from the thigh, remove the wing, and slice the breast off the bone and across the grain, just like Steps 6 to 9 above.

How to Carve a Turkey Breast

For a bone-in turkey breast, cut along one side of the breastbone and slide your knife down along the rib cage to lift off each half in one piece. Then slice it across the grain. For a boneless turkey breast, remove any string or netting and slice it crosswise into 1/4- to 1/2-inch slices.

How to Store Leftover Turkey

• Refrigerate leftovers within 2 hours of cooking. Cut the meat off the bone and store it in small, shallow containers so it cools quickly.
• Use refrigerated turkey within 3 to 4 days.
• Freeze leftovers for longer storage and use them within 2 to 6 months for the best quality, according to Nebraska Extension.

Stretch your leftovers into more meals with ideas like soup and casseroles, and check out our guide to planning and prepping weekly meals.

Save Money on Your Holiday Meal

Carving is the easy part once you've found a good deal on the turkey itself. Before you shop, see:

• The best turkey prices at the grocery store this year
• What's a good price for a turkey per pound
• How to get a free Thanksgiving turkey
• The best ham prices at the grocery store, if you're serving ham too

Need ideas for sides and dessert? Try what to do with 10 pounds of potatoes or this pumpkin bread pudding with vanilla bourbon sauce. Roasting a chicken instead? This Puerto Rican-style whole roasted chicken carves the same way.

Frequently Asked Questions

How long should a turkey rest before carving?

Let a turkey rest for 20 to 30 minutes before carving. Tent it loosely with foil to keep it warm. A very large turkey can rest up to 40 minutes.

What's the best knife for carving a turkey?

A long, thin, sharp carving knife (8 to 10 inches) is best for slicing the breast. A chef's knife works well too, and an electric knife makes even slices with little effort.

Should you carve a turkey breast side up or down?

Breast side up. Remove the legs and wings first, then cut each breast off the bone in one piece and slice it on the cutting board.

Can you carve a turkey ahead of time?

Yes. Carve the turkey up to about 30 minutes before dinner, cover the platter with foil, and spoon a little warm broth over the meat to keep it moist. Don't let carved turkey sit out for more than 2 hours.

How do you slice turkey against the grain?

Look at the lines running through the meat, which are the muscle fibers, and cut across them rather than along them. For a turkey breast, that usually means slicing it crosswise, the short way.

How many people will a whole turkey feed?

Plan on about 1 to 1 1/2 pounds of whole turkey per person. A 15-pound turkey feeds about 10 to 15 people, depending on whether you want leftovers.

Happy Thanksgiving!

Sources

• Safe Turkey Fact Sheet, Nebraska Extension