You’ve roasted your bird to golden perfection — now it’s time to carve it. Follow these tips on how to carve a turkey and serve perfect, evenly cut slices of turkey on every plate this weekend.
Cut through leg joints to separate legs from the bird.
A Deceptively Easy Thanksgiving Feast In Under 4 Hours — Plus, 5 More Menus
Separate the thigh from the drumstick.
Remove the wings. (Cut off the wing tips and save them for soup stock.)
Cut down one side of the breast bone. Cut into bottom of breast on a parallel to cutting board, removing the breast from the turkey carcass.
Slice breast meat against the grain. Repeat on other side.