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How to Carve a Turkey

Carving a turkey is as easy as it looks--learn how with our Step by Step cooking video. You'll be an expert in no time! Plus find other cooking videos, tips and recipes.

Fri, 6 Nov 2009|

Hi. I'm Teri Tsang, the Food Editor here at Every Day with Rachael Ray Magazine and I'm going to show you how to carve a turkey. This can be a little bit intimidating but with the right steps in mind, it shouldn't be that bad. And the first thing we're gonna do is remove the drumstick, which is the easiest part and first, we're going to sort of cut through this band of skin here between the drumstick and the body of the bird, and just slice right through as I've done here. And then from here, the drumstick pretty much has popped off. And then from here, I'm actually just gonna slice through this band here, got the drumstick. And then from here, this is one of the trickier parts of carving the bird right here, the thigh bone. And what we're going to do is actually break the thigh bone down and once you hear a kind of snap or pop a little bit, you'll know it's ready to be cut off. So, from here, I'm gonna start slicing a little bit, just to slice away from the bird. And so once you popped the thigh bone here a little bit, you can take your knife and the carving fork. Hold it steady and kind of cut through the joint. You will see where the bone meets the joint. You cut right above the end of the bone and then from here, you can just slice the meat and remove the thigh bone. Once you've sliced off the thigh bone, we can get to work on the breast area for the breast meat. Take your covering fork and actually hold down the wing bone here. And then look for the wing joint, which basically be right above the wing bone here and then make a cut into the breast meat, and you'll sort of reach this point where you're not able to cut through and that's actually another bone in there where you can just leave. From here, hold the wing joint, hold the wing gown again, and then you can begin slicing off the breast meat. And each piece of breast meat will actually fall away once it hits the cut that you made above the wing joint. And right about now, you'll see that I've hit the breast bone. You'll start to see little pieces of bone popping out and you can work a little bit more on this area to just kind of remove the excess meat with some of those part you're done. And then from here, you can see that there's a lot of extra meat above that cut that I made near the wing joint and I just like cutting that part off, just for a cleaner wing. And the next thing we're going to want to do is cut off the wing bone and this is where it gets a little bit tricky. What you want to do is sort of carve away-- at the same height as the wing and carve on top of the bone and sort of carve around the bone to release it from the joint. And the easiest thing here is to find where the joint is, which is basically right below the first cut within to the breast bone. And so, you find that wing joint which is right here. We're gonna cut around it and I see right there and then we've got the wing bone. And now you just have to repeat the steps on the other side of the bird and that's it, you've carved the turkey.