Carving the Whole Turkey

Carving a turkey is easy, and anyone can do it. Just follow the directions and illustrations below for two favorite methods. (Tip: Wait about 20 minutes after roasting before carving. Carving will be easier, and the meat will be more moist.)

Use the "traditional" method to impress your guests while carving your turkey at the dinner table. The "kitchen" method is easier and more practical, to be done in the privacy of your kitchen. The dark meat is carved the same way in either method. (Tip: In either method used, it's easiest if the leg is removed on the side you're carving before starting on the breast.)

Carving the Dark Meat

1. Remove the whole leg by pulling it away from the body and cutting loose the joint that holds the thigh to the body.
   
2. Place the leg flat on the cutting board and cut through the joint to separate the drumstick and thigh.
   
3. Hold the thigh firmly with a fork, and cut slices evenly and parallel to the bone.
   
4. If you want to carve the drumstick, tilt it slightly and slice downward toward the cutting board. (Be sure to carefully remove the hard tendons!)

Carving the White Meat: METHOD 1

1. Hold the turkey firmly on the cutting board with a fork. Place the knife parallel and as close to the wing as possible. Make a deep cut into the breast, cutting towards the ribs. This makes a base cut.
   
2. Carve the breast by slicing downward, ending at the base cut. Keep the slices thin and even.

Carving the White Meat: METHOD 2

1. Hold the turkey firmly on the cutting board with a fork. Carve each breast lobe away from the rib cage by cutting along the keel bone and around the contour of the body next to the ribs.
   
2. Now you can lay the breast lobe flat on the cutting board and carve it into thin, even slices cut against the grain of the meat.

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