How to Carve a Turkey: Step by Step

Carving a turkey at the table looks impressive but is awkward. It is far easier to take the bird apart in the kitchen, then slice the meat on a board and bring it out on a warm platter.

You need

• A long, sharp carving knife and fork, or an electric carving knife.
• A large board with a groove to catch the juices, set on a damp cloth so it does not slip.
• A warm platter.

Step by step

1. Rest the turkey for at least 30 minutes, loosely covered with foil. It carves more neatly and stays juicier.
2. Remove the legs. Pull a leg away from the body and cut through the skin. Press the leg down until the joint pops, then cut through it. Repeat on the other side.
3. Separate drumstick and thigh by cutting through the joint between them. Slice the thigh meat off the bone.
4. Remove each breast whole. Cut down one side of the breastbone, then work the knife along the ribcage, keeping it close to the bone, until the breast comes away.
5. Slice the breast across the grain into slices about 1 cm thick, so every slice has some skin.
6. Take off the wings at the joint.

Arrange dark and white meat on the platter, spoon over a little of the juices and cover with foil while you finish the gravy.

Afterwards

Strip the remaining meat from the carcass while it is still warm, and use the carcass for stock. See Christmas leftovers storage.

Cooking the bird? Start with our roast turkey recipe.

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