Now that you’ve made that delicious turkey – how to you carve the darn thing? I’ve man handled a few baked turkeys and chickens in my life that I’m not proud of. They turned out to be a mess and I was left with lots of meat on the bones and turkey hands. So how to carve a turkey you ask?
Fortunately – I learned how to carve a bird, and it’s much easier than you would think.
Let’s start with the tools. First and foremost you need a good carving knife. Zwilling Henckels and Oh So are pretty much BFFs because you can’t create delicious and beautiful food without quality tools. The Zwilling Pro Carving Knife is so beautiful and so dang sharp. You’ll be slicing and dicing like a pro with this baby. If you want a chance to win your very own Zwilling Pro Carving Knife – head over to our instagram page where we have one up for grabs.
How To Carve A Turkey
Now let me give you that basics of carving a turkey.
- First and foremost let your turkey rest for 20-30 minutes before you cut into it. If you carve before the turkey rests all those delicious juices will be all over your cutting board instead of in your meat.
- Start with the legs and thighs. Cut through the skin and meat until you get to the joint. Bend the leg down until is snaps and remove it completely. Some prefer to eat the turkey legs whole, so if that’s the case – serve them whole on your platter. If you’d like – slice the meat off of the legs and thighs and serve that on your platter.
- Find the breast bone and cut straight down. Remove the entire breast lobe. Slice the breast across the grain and serve the slices on your platter.
- Remove the wings completely in the same manner that did the legs and thighs. Once again, these can be served whole, or you can slice the meat off of them so you have a variety of white and dark meat on your platter.
Here’s a little video demo so you have a better idea:
So now you have all the basics to get from this above….to this below…