How to Carve a Turkey (Step-by-Step)

Carved roast turkey arranged on a large white platter with fresh herbs ready for serving.

How to Carve a Turkey (Step-by-Step)

Learn how to carve a turkey with confidence using this simple step-by-step guide. From removing the legs, wings, and breasts to slicing for serving, this method makes carving easy for Thanksgiving or Christmas.

Prep Time10

Total Time10

Servings: servings

Calories: 254kcal

Author: Stephanie Wilson

Ingredients

1 roasted turkey

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Instructions

Prepare the turkey: Place the turkey breast side up on a large cutting board with the legs facing you. Have a sharp knife, paper towels for cleanup, and a serving platter nearby. If you've trussed the bird, remove and discard the butcher's twine.
Remove the legs and thighs: With the turkey's neck facing you, use a sharp carving knife to cut through the skin connecting the breast and leg quarters. Then press it down onto your cutting board; you may hear a small pop. Use the knife to cut through the joint and the skin along the backbone to remove the leg and thigh piece. Repeat on the other side.
Remove the wings: Gently pull the wings away from the breast and cut through the skin and the joint near the breast. This will release the wing. You can serve the whole wing, or remove the wing tip (the flat part) for gravy. Repeat for the other side.
Remove the breasts: The keel bone runs down the center of each breast. Use your knife to slice the skin down the length of the turkey. Beginning on one side of the bone, begin cutting the breast meat from the bone with long strokes instead of a sawing motion. Stay close to the bone and continue cutting until the whole breast is released. Repeat on the other side.
Separate the drumstick from the thigh: Place the leg and thigh skin side down on the board. Bend the drumstick away from the thigh to expose the joint, then cut through it to separate the two. Repeat with the second drumstick and thigh.
Carve the thigh meat: Using the tip of the knife, cut along both sides of the thigh bone and remove (save this for turkey stock!). If the thigh meat stays intact, hold the skin in place and slice pieces against the grain.
Carve the breast meat: Place the breasts on the cutting board and slice crosswise into 1/2 inch thick slices, keeping the skin if possible.
Serving the turkey meat: Begin by placing the sliced thigh meat in the center of the platter. Then arrange the breast slices along the edges of the platter and fan them slightly. On opposing sides of the dish, lay the legs, crossed at the bone tip on one side and the wings on the other. Garnish the platter and serve!

Notes

Let the turkey rest for at least 20–30 minutes before carving. This keeps the slices juicy and easy to cut.
Use long, smooth strokes—avoid sawing motions for cleaner slices and to keep the skin intact.
Carve in the kitchen, not at the table, for better control and presentation. A prepared platter is always more elegant and far less stressful.
Save the carcass and any leftover bones to make homemade turkey stock.
Slice only what you need and keep remaining pieces covered to stay moist.
Garnishing options: On the turkey serving platter, garnish with edible elements. Fresh herbs like rosemary, thyme, sage, parsley, and bay leaves are as easy and attractive a choice as sliced citrus, figs, and fruits make a pretty presentation.
Storing carved turkey: Refrigerate leftovers in an airtight container for up to 5 days. Don’t let it sit at room temperature for more than 2 hours from the time it exits the oven to storage for food safety.

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