How to Carve a Turkey

A perfectly roasted turkey is the masterpiece at most Thanksgiving gatherings. The golden-brown bird is brought to a beautifully set table, the side dishes are ready and the wine has been poured. But before everyone eats, someone needs to carve the turkey. Since this large bird is typically only on the menu once a year, it can be an intimidating task. But with the right tools and technique, a beautifully carved turkey can go from the roasting pan to the platter in less than 15 minutes.  And whether the turkey is fried, roasted or smoked, here is how to carve a turkey to yield chef-level results.

Get your Carving Station Prepped

If you have the right tools ready to go, carving the turkey is a quick and easy process. Set up your carving station while the bird is resting so that once you begin, you won’t have to scramble for tools and risk serving cold turkey.

• Large Cutting Board – The board needs to be big enough to hold the turkey with space on the sides for pieces as you cut. Make sure you choose a carving board with a juice groove – that shallow indentation around the perimeter of the board that catches any delicious juices that comes out of the meat.
• A Sharp Knife – A thin Slicing Knife is designed for cutting meat with little resistance so it’s always the best choice. But if you don’t often carve meat, you can also use a more versatile Chefs Knife. Just make sure it is sharp and ready to go before carving the turkey.
• Carving Fork – If the meat is still hot, a carving fork will help stabilize the bird as you cut. Plus, it doubles as a serving fork on the table.
• Serving Platter – Keep your platter nearby so you can plate the meat as you carve the turkey. Le Creuset stoneware Platters can be placed in the oven first to heat up so they will keep the meat warm as you slice it. Or use our enameled cast iron Roaster as a serving dish – it easily goes from oven to table and adds a beautiful pop of color on your holiday table.
• Paper towels – Carving a turkey can get a little messy so it’s a good idea to have a roll of paper towels on hand. They keep your hands clean as you go and help sop up any drippings that might escape the juice groove.

Step-by-Step Guide to Carve a Turkey

Let us guide you through the process of perfectly carving a turkey. With these tips and tricks, you will feel confident to carve the turkey right at the table this year.

• Let the cooked turkey rest for at least 30-45 minutes so that the meat is cool enough to handle but also stays as juicy as possible
• Place the turkey on the cutting board. The neck cavity should be facing you and the breasts should be on the top. If there was twine trussing the turkey, remove it before starting to carve.
• Remove the whole legs first. Start by slicing through the skin on one side, moving down the natural separation of the leg from the body. Using your hands, bend the thigh backwards until you expose the joint. Then use the knife again to slice through the joint below and the rest of the thigh meat. Repeat on the other side.
• Separate the drumsticks from the thighs. Place the leg skin side down so you can easily see the joint. Bend the drumstick back slightly and slice through the joint. Place the drumsticks on the platter to serve.
• Remove the bones from the thighs by slicing along each side of the bone. Set the thigh aside to slice.
• Remove the breasts by slicing deeply along both sides of the breast bone. Follow the curve of the bone, pulling the meat away gently as you slice, keeping the skin intact.
• Remove the wings last since they help stabilize the bird while carving. Using your hands, pull the wings back until you can see the joints. Slice through the joint and place the wings on the platter.
• Slice the breasts and thighs against the grain. Slice carefully, keeping the skin intact on each piece. Arrange the sliced meat on the warm platter.
• Serve immediately with plenty of pan gravy while the meat is hot. Try our recipe for Bourbon Pan Gravy for a delicious twist this year.