Carving a turkey has never been so easy.
Here’s how to nail the final step before you dig in.
Place the turkey on a carving board.
Remove the string tying the legs together using the tip of your chef’s knife from yourknife set.
Remove the turkey legs and thighs.
Cut through the skin that connects the breast and the drumstick.
Slice down until you reach the joint.
Use your chef’s knife to slice through the joint.
Repeat the steps with the other leg.
Remove the wings.
Using the chef’s knife, slice through the joint to remove a wing and transfer to the platter.
Repeat this step on the other side.
Slice against the grain, taking care to keep the skin attached.
Transfer pieces neatly to a platter.
Remove turkey breasts.
Transfer to the cutting board and repeat on the other side.
Separate the drumstick and thigh.
Separate the drumstick and the thigh by cutting through the joint that connects them.
Transfer the drumstick to a platter and set aside the thigh meat on a cutting board to slice later.
Repeat with the other leg.
Slice the thigh meat.
Work on the cutting board.
Transfer the meat to the platter.
Slice the breast meat.
Slice against the grain, taking care to keep the skin attached to each slice of turkey.
Transfer the pieces neatly to a platter.
Use your fingers to pull it out.
Removing the wishbone makes it easier to carve off the breast meat.
(Another bonus: You won’t burn your hands trying to handle the meat.)
Slice turkey against the grain (i.e.
It’s fine to carve your turkey when it’s readycooking it too long will result in dry meat.
