How to Carve a Turkey

How To Carve a Turkey

Dad Cooking Blogger, CookLikeADad shows you the essential cooking tip before your holiday turkey is served. Learn how to carve a turkey in three easy steps. Cooking tips for Dads on Cook Like a Dad.

As easy as One, Two, Turkey…

The holiday turkey dinner is an important family tradition all over America. Millions of families gather together and celebrate life, family and food.  One of the most important tasks before the Turkey dinner is served is having the turkey properly carved. Let me show you how to carve a turkey in three easy steps.


Necessary Equipment:

Long, Sharp Carving Knife

2- Large Cutting Boards

1- Serving Tray


Step #1: The Legs (Drumstick)

In my video recipe, (above) I show my technique on using the point of my blade and the pulling of the leg with my hand to get to the socket-joint of the turkey leg. You should be able to push the point of the blade and with a light tug, cut the thigh and leg away from the turkey.

Once separated, you can cut the turkey leg, (Drumstick) away from the thigh and cut smaller pieces of thigh meat and place on your serving tray. You have the option of keeping the turkey leg intact and leave on the serving tray for a guest to enjoy whole or you can pull the meat away from the bone and serve with the rest of the dark meat.

Repeat the same steps on the other side of the turkey.

Step#2: The Wings

The wings are much easier to remove and you are going to use the same technique of having the tip of your knife and your other hand pulling the wing away from the turkey cavity. When the point of your knife finds the socket-joint, gently pull and cut at the same time. I normally serve the turkey wing as a whole piece on my serving tray.

Repeat the same steps for the other side of the turkey.

Step #3: The Breast

The remaining piece to carve is the white meat, which is the breast of the turkey. In my video, I carve thick, straight pieces down the side while keeping the meat intact to the turkey. I have seen other carving methods that just cut straight down the turkey and separate the entire turkey in half. In my version, I am able to keep from making a mess, cut thick slices, and leave plenty of room for leftover turkey recipes.

Repeat the same steps for the other side of the turkey.



Editor’s Note: It is my recommendation to allow your freshly baked turkey to “sit” out of the oven to “rest” for 30-minutes before carving. This step allows the juices to soak back into the meat.

In regards to food safety, it is my recommendation to have your turkey rested, carved, served and consumed within a (2) Two hour period of time. All leftovers should be put into a sealed container and put in a refrigerator or freezer immediately to ensure food safety.


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