Carving Your Turkey

It is best to wait 15 mintues after cooking the turkey to allow time for cooling and keeping the juices intact. Cover the turkey with foil and set aside. If you like, you can warm the serving platter to keep the turkey warm while at the table.

You will need aluminum foil, a (sharp) thin bladed carving knife, a meat fork and a cutting board.




Step One: Run the knife along the bottom of the turkey to find where the thighbones meet the body. Slip your knife inbetween the thigh and the breast and separate each thigh from the body.

Step Two: Separate the drumstick from the thigh; cut the joint, not the bone to separate. It is best to remove the dark meat first since white meat dries out faster.

Step Three: Run your knife along the bone to remove the meat. Cut the thigh and leg meat into thin pieces. Set aside on platter.


Step Four: Use the knife to locate where the wing and body connect. Slip your knife into the joint to separate the wing from the body.

Step Five: Once the wing is removed, carve small slices of the breast, cutting parallel to the breast. Repeat with other side of turkey. Enjoy!!!