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How To Carve A Turkey Perfectly

Nothing's worse than botching the dismount.

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***VERY SHARP KNIFE.***

(As in, get it professionally sharpened if you don't have a sharpening stone and know how to use it.)

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STEP 1: REMOVE THE WISHBONE

This step isn't absolutely necessary but it makes for an easier removal of the breast meat and wing later on.

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STEP 2: REMOVE THE THIGH/LEG.

Removing the thighs will make carving the breast later easier.

Note: A lot of people carve slices off the breast meat as a first dramatic step to carving the whole turkey. This is a terrible idea because it leads to inferior, uneven slices. Don't be tempted. Follow this guide and everyone will be happier.

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The oysters are small, round pieces of dark meat on the back of poultry near the thighs. (To become a real expert on removing the oyster, watch this video, this video, read this and see this.) At this point you may need to turn the bird over to slice out the full oyster. (Also: They are arguably the most flavorful and tender part of the bird, so you might want to just eat it right now before you continue cutting.)

STEP 3: SEPARATE THE LEG FROM THE THIGH.

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STEP 4: REMOVE THE BREAST.

I REPEAT: Some people insist on carving slices off the breast meat while it's still attached to the body as part of a whole dramatic, table-side carving thing. Stop it: That will lead to inferior, uneven slices and is way harder. Do it this way instead.

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OK HERE IT IS, START TO FINISH, IN A VIDEO:

View this video on YouTube

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