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How to Carve a Turkey

This step-by-step guide shows how to carve a turkey by removing the legs, wings, and breast meat cleanly and efficiently. Proper resting and slicing against the grain ensures juicy meat and an attractive presentation.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8
Course: Holiday Meal, Main Course
Cuisine: American
Calories: 319
Ingredients Method Notes

Ingredients
  

  • 1 fully cooked whole turkey
  • Pan juices or gravy for serving (optional)

Method
 

  1. Let the cooked turkey rest for 20–30 minutes, loosely covered with foil.
  2. Place the turkey breast-side up on a sturdy cutting board.
  3. Pull one leg away from the body and cut through the joint to remove it. Repeat on the other side.
  4. Separate the thighs from the drumsticks at the joint, if desired.
  5. Remove the wings by cutting through the joints where they meet the breast.
  6. Slice down one side of the breastbone and remove the breast in one piece. Repeat on the other side.
  7. Slice breast meat against the grain into even pieces.
  8. Arrange meat on a platter and spoon pan juices or gravy over the top before serving.

Notes

  • Always rest the turkey before carving to keep it juicy.
  • Use a sharp knife for clean, safe cuts.
  • Slice breast meat against the grain for tenderness.
  • Save the carcass for homemade turkey stock.