Carve a Turkey

A home filled with the aroma of a turkey baking in the oven, whether it's for Thanksgiving or just for a big, special dinner, is an inviting experience. Yet, while most of us know how to enjoy eating the turkey, fewer of us know how to carve the turkey carefully so as to leave more for the plate and less on the bones, as well as making it easier to eat and presentable. This skill takes a bit of figuring out, but with the help of this article, you won't have to hope that someone else can take on the task, as you'll be able to carve the turkey yourself.

Steps

Once Out of the Oven

  1. Place the cooked turkey on a clean wooden board. To check that the turkey is cooked, pull away a leg. If the juices run clear, then it's cooked. It'll be easiest if the legs are placed away from you.
  2. Allow the turkey to stand at room temperature for 10-15 minutes or longer after roasting. The juices will spread within the turkey, making the meat evenly moist.
    • This also gives you time to prepare last-minute dishes. Tenting with foil will help keep the bird warm and is also recommended to help keep the meat firmer and juicier.
  3. Check the quality of the knife before proceeding. The key to a good carving knife is its sharpness; also, it should have a blade long enough to carve the breast into neat slices, meaning that it should extend about 5 cm (2") beyond the meat on both sides to allow for the sawing action.
    • Do not use serrated knives or a chopper. It can also help to have a large carving fork to hold the turkey in place.
      • If using a carving fork, it should be short, with curved prongs. This type of fork will hold the turkey firmly without damaging the meat, giving you total control over the carving and slicing.
    • Some people like to use two knives. They will use the carving knife for slicing the turkey into thin strips and a cook's knife to divide the bird into joints.
  4. Warm the serving platter. This is important because it will help the carved meat to retain its heat for longer. You'll be eating this thing for the next six hours, so it's best to be prepared (do you have your sweatpants ready, too?).
    • Remove any trussing string and foil before carving at this stage.

Removing the Wishbone

  1. Remove a little skin from the neck-end of the turkey's breast. This will enable you to see the actual turkey meat, so that you can remove the wishbone.
  2. Poke into the cavity with your finger, feeling around for the wishbone. Once you've found it, cut around the V-shaped wishbone as close as possible
  3. Grasp the wishbone carefully and remove it from the turkey. Try to avoid damaging the meat or breaking the wishbone.
  4. Allow the wishbone to dry for a few days, and then use it to make a wish. Two people hold the wishbone, one holding each end, and make a silent wish. They then pull the bone apart and whoever gets the longer piece will have their wish come true.
    • In some traditions, the person who gets the shorter piece will be the first to marry.

Carving the Legs

  1. Carve the legs. Cut along the turkey's hip joint with your knife, letting the leg slowly separate from the body of the turkey. Remove the leg completely from the joint once you view the separation.
    • The joint should snap free. If not, it can easily be cut with your Use a Kitchen Knife. Don't be afraid to use a little force.
  2. Remove as much meat as you can. Carve close to the body, especially near the turkey's back. Note the succulent orb of meat at the base of the back, called the oyster. Consume it as the cook's reward!
  3. Cut the leg at its knee joint. An easy way to find the joint is by feeling with your finger. It should cut easily.
  4. Slice the thigh meat by holding it firmly to the cutting surface with a fork. Cut slices parallel to the bone. This task can be assigned to someone else to save time while you move on to carve other parts of the turkey.
    • Repeat this process on the other leg. On the serving platter, you may want to keep the sections together to cater to everyone's favorite part of the bird.

Carving the Breasts

  1. Cut into the bird alongside of its breastbone. Use it as a guide for your knife. You'll have two large sections both busting full of scrumptious meat.
  2. Angle the knife and cut the meat away from the carcass. This will cut through the wing joint. At this point, all the meat should be off the body.
    • The breast should come easily away from the body, moist and tender. Repeat for the other side.
  3. Cut off the wing tips from the breasts. Unless you plan on making a stew later, you won't be needing those.
  4. Slice the remaining meat against the grain. Note that the thicker the slices are made, the longer they'll retain heat. If you're serving thin slices in a fan shape, don't wait – get the plates served immediately.
    • Finally, don't forget to scoop out the stuffing and serve with the meat. Grab an extra hand from the dining room to help you arrange the platters and stuffing for a speedy delivery -- the faster you go, the warmer the turkey will be.



Tips

  • Don't throw away any of the bones. You can use them for a tasty turkey soup.
  • This carving method can also be used for chicken. Duck requires a slightly different method due to its denser texture and elongated breasts.
  • Carve only what you need. More can be cut later as people ask for seconds. Otherwise, the meat will keep better if it's uncut.
  • Instead of cutting along the breastbone, some people prefer to make a deep, horizontal cut that's parallel and close to the wing (the base cut). Cut towards the ribs. Then, cut down (vertically) to make thin, individual slices that fall away from the turkey as the cut you're making meets the base cut. This is often referred to as the "traditional" method and makes for better presentation if you're carving at the table.
  • Removing the wishbone can make it easier to carve the rest of the meat.[1]

Warnings

  • Keep cooked poultry bones away from pets. Their brittleness can split and cause damage if ingested.
  • Always aim to cut through joints, not bones.
  • Wash and dry your hands before carving or wearing disposable food-handling gloves.

Things You'll Need

  • 1 sharp knife (a boning or carving knife, which has a long, narrow blade or electric carving knife is best, but any very sharp knife will do)
  • 2 cutting boards
  • 1 fork and/or rubber gloves or silicone mitt (the turkey is hot!)
  • 1 platter (or 2), ready to receive carved pieces

Related Articles

Sources and Citations

  • Jill Norman, The Cook's Book, p. 218, (2005), ISBN 1-74033-454-X – research source
  • Good Housekeeping, The Complete Cook's Book, p. 50, (2000), ISBN 0-00-710074-4 – research source
  1. ↑ Larousse Gastronomique, Turkey, p. 1106, (2009), ISBN 978-0-600-62042-6
Retrieved from "https://kipkis.com/index.php?title=Carve_a_Turkey&oldid=351899"