How to Carve a Turkey Like a Chef

Carving a turkey is not something one does every day, but there’s no need to fear it! Here are six steps to carving a turkey, shown by chef Micah.

WHAT YOU’LL NEED:

Large cutting board Carving knife and fork Serving platter

1

Remove legs and separate drumsticks

Place the turkey breast side up on a cutting board. Use a carving knife to remove the legs. Separate the drumsticks from the thigh by cutting at the joint.

2

Remove thigh meat

Remove the thigh meat from the bone and slice it thinly across the grain. Put the drumsticks and the thigh meat on the serving platter.

3

Remove breasts

Remove the breasts by carefully slicing downwards beside the breastbone, using your other hand or a carving fork to gently pull the breast outward.

4

Slice breasts

Slice the turkey breasts thinly across the grain and put them on the serving platter.

Tip: the thinner you slice the turkey, the more tender it will be. Use a carving knife rather than a chef’s knife for thinner, cleaner cuts.

5

Remove wings

Remove the wings and cut them in half at the joint. Put them on the serving platter.

6

Garnish with sage

Garnish the platter with sage and serve.

Fresh Belwood Turkey Cooking Guide

Portion size per person: 6oz (1lb / 0.45kg)

8 to 12lbs (3.6 to 5.4kg): 3 to 3.5 hrs*

12 to 14lbs (5.4 to 6.3kg): 3.5 to 4 hrs*

14 to 18lbs (6.3 to 8.2kg): 4 to 4.5 hrs*

18 to 20lbs (8.2 to 9kg): 4.25 to 4.75 hrs*

20 to 24lbs (9 to 10.8kg): 4.75 to 5.25 hrs*

*Approximate roasting times. Actual times may vary depending on oven.