How to Carve a Turkey

By Michael Lansing


To someone who is just           joint joining the leg to the  
learning to cook, this topic     backbone. Then separate the   
may seem like one of the         drumstick and thigh by cutting
hardest meals you will ever      downwards through the joint,  
have to prepare. Needless to     until the knife hits the      
say, if you're having a turkey   cutting board.                
there's usually company          4. Slicing the Drumstick     
involved which means a number    Leg Meat: Once you have       
of hungry people are relying     detached the leg from the rest
on you to prepare a great        of the body, you will want to 
meal. This can be very           slice the meat. Hold the      
intimidating. Luckily we have    drumstick in an upright       
all the information you need,    position and turn the         
in order to ensure a great       drumstick in a circular motion
meal for you, your friends and   while cutting downwards. This 
your family.                     will produce tasty slices of  
                                 meat which are approximately  
In order to successfully         equal size.                   
carve a turkey, you will need    5. Slicing the Thigh Meat:   
to have the following pieces     When slicing thigh meat, you  
of equipment:                    want to hold it close to the  
                                 plate and secure it so it does
One warm serving platter      not move. For best results    
A pair of kitchen             when cutting thigh meat, make
scissors                         sure your knife is parallel to
An electric knife or a        the bone and cut downwards    
large slicing knife you may      towards the plate in slow,    
want to choose a manual knife    steady motions.               
since they provide more          6. Slicing the Breast Meat:  
control than electric ones       Make a deep cut into the      
A small carving knife or      breast of the turkey towards  
fork for arranging and serving   the body frame, as close to   
the meat                         the wing as you can. Starting
                                 at the front of the turkey    
Now that you have the            about halfway up the breast   
equipment you need to carve      start cutting downwards,      
the turkey, follow these steps   parallel to the cut you made  
in order to become a turkey      to the wing. Only cut enough  
carving expert:                  meat as you think necessary   
                                 for the amount of people.     
1. Leave the turkey to sit      Uncut meat will stay fresher  
20-30 minutes after roasting     longer.                       
and before carving. This will    7. Serve the Turkey: place   
make the meat moister and        all the slices of meat in an  
easier to cut.                   attractive manner on a large  
2. After the turkey has sat     platter and serve to your     
for the time indicated above,    guests.                       
transfer the turkey onto a                                     
cutting board; this is where     * Note: Remove stuffing from  
you will begin carving the       the turkey either by taking it
turkey.                          out of the hole made where    
3. Remove the Leg: To do        the leg was removed or by     
this, hold the drumstick         making a new hole in the neck
firmly with your fingers and     and taking it out from        
gently pull the meat away from   there.                        
the body of the turkey. While                                  
doing this, cut through the                                    
skin between the leg and the                                   
body. Next, cut through the      

About the author:
Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Culinary Schools and obtaining a Culinary Degree for those wishing to enter the trade.


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