When it's time to carve the turkey, do you panic and wind up with a crime scene? Relax, we've got you!
Here's how you do it: Approach the job like a surgeon—not a butcher—and you’ll have a pretty platter.
First, let the turkey rest for at least 20 minutes before cutting (to get a juicier bird). Shoo everyone out of the kitchen (spectators = pressure). Grab an electric knife or a conventional one (as long as it’s long, thin, and very sharp), then carve with confidence by following these simple steps.
- Place your knife in the fold between the thigh and the breast. If the turkey has been properly cooked, the leg will pull away easily. Stick the point of your knife into the joint and twist a little—the leg will pop right off.
- Place the legs, cut-side down, on the cutting board. Slice between the drumsticks and the thighs. Transfer the drumsticks to a platter.
- Arrange the knife against one side of the breastbone and slice downward and then outward, staying as close to the bone as possible; remove the breast meat in one large piece. Repeat the process on the other side.
- Pull the wings away from the shoulder joints and cut them into two pieces. Using your knife, cut off the thigh meat and slice the breasts against the grain. Arrange the meat on the platter and get ready for oohs and ahhs!
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