Unplug your electric carving knives, and tuck those away for good. This fool-proof and super simple technique for carving a turkey (or any poultry for that matter) will carry you through the holidays with easy, and without a dry slice of meat in sight. Rather than sawing away at the turkey breast, trimming it into paper-thin slivers that stand no chance of holding onto any of the moisture and flavor your worked so hard to get in there, follow this method and never eat dried out turkey again.
- Make sure your carving knife is sharp. It should go without saying, but the sharper the knife, the easier your carving becomes.
- Let the turkey rest out of the oven before carving. Just like a good steak, turkey needs to rest to allow all the juices to redistribute, and not end up all over your cutting board.
- Work your magic away from the crowd. Bring in your golden and glistening bird to the table to show it off in all its glory, then head back to the kitchen to get down to carving. You’ll feel a lot more confident and competent without an audience.
- Add a ladleful of gravy for insurance. Once you’re done carving the bird, swathe everything in a ladleful of gravy. Don’t drown the plate, but add a little extra moisture and flavor back to the meat to make sure its spot on delicious.
How To Carve A Turkey:
- Start with the rested turkey facing breast side up, with the legs facing away from you.
- Cut through the skin that connects the leg to the carcass, then use your hand to find the ball joint that connects the leg. Using the tip of your knife if necessary, disconnect the joint, then use your knife to cut off the leg.
- With the knee of the leg facing you, find the joint connecting the drumstick and thigh bones, and use your knife to cut straight through the joint. Portion this meat however you like, then repeat on the other side.
- Use one hand to pull the wing away from the carcass, then with your knife, pop the connecting joint, and cut the wing off. Repeat on the other side.
- Find the breastbone on the top center of the bird, running right through the middle of the two breasts. Using your knife, cut down one side of the bone, staying close to it so you don’t miss a lot of meat. Cut all the way down to the side of the ribcage, then use your hand to work the breast away from the carcass. Use your knife to slice the breast meat horizontally into thick strips. This way everyone gets a bit of crispy skin and tender meat. Repeat on the other side, and you’re done!