Learn how to carve a turkey like a pro! It’s easy, I promise. I’ll walk you through each step (and show you on video) so you can create a stunning, photo-worthy Thanksgiving platter for the holidays.
Why You’ll Love Carving Turkey This Way
Once you’ve made the most beautiful roast turkey recipe, the next step is to carve it! My dad was a pro at carving, and I was lucky enough to learn from the best at a young age. And while some families like to carve right at the table, in my house, we always carve the turkey in the kitchen and then serve it on a platter. It presents beautifully! Here are a few benefits of carving turkey this way:
- You’ll get some skin with every bite. Let’s be honest, the crispy skin is what everyone’s after! Carving the turkey the right way ensures that perfect meat-to-skin ratio in every bite.
- There’s very little waste. This carving method helps you get every last bit of that juicy turkey off the bone, without any odd scraps or uneven pieces. It’s efficient and tidy!
- This method works for other poultry. Whether you’re slicing a full bird, a turkey breast or a roast chicken, you can use the same carving approach. So it’s a kitchen skill that always comes in handy.
Before You Start Carving
You must let the turkey rest after pulling it out of the oven! Don’t be overzealous and slice right into it. Letting the turkey rest for a good 30 minutes allows the juices to redistribute within the meat. This means more juice in your turkey rather than on your cutting board!
Carving a Turkey: Step-By-Step
First, slice off the legs and thighs. Start by cutting through the skin between the leg and the breast. Then, gently pull the leg away from the body until it lies flat. Push up on the joint from underneath (you might hear a little pop) and use your knife to cut around the joint and remove the leg and thigh. Repeat on the other side and set these pieces aside.
Second, remove the breasts. Slice down along one side of the breastbone using long, smooth strokes. As your knife reaches the bottom, use your thumb to gently pull the breast outward, continuing to cut down and away until it releases. If needed, slice horizontally at the bottom from the outside to help remove it. Repeat on the other side, then set both breasts aside.
Third, remove the wings. Pull each wing away from the body and slice through the joint to detach it. You can remove the wing tips (since there’s not much meat there) and save them for making stock later. Then set the wings aside.
Fourth, separate the drumstick from the thigh. Now that all the meat is removed from the turkey, let’s finish things up. Place each leg-and-thigh piece skin-side down so you can see where the two parts naturally meet. Slice through that line and gently pull back on the drumstick to expose the joint, then cut through it. You’ll end up with two neat pieces: the drumstick and the thigh.
Lastly, remove the bone from the thigh. Use your knife to carefully cut around the thigh bone, preserving as much of that juicy meat as possible.
Now you’re finally ready for clean slicing! Just remember two things: always slice against the grain for the most tender bites, and use a sharp knife to help keep that golden skin perfectly intact on each piece.
How To Plate A Carved Turkey
Once all your meat is sliced, you can arrange it on a serving platter. There’s no one “right” way to do this. It really depends on the size of your platter and any extra garnishes you have, like herbs, lemon slices, cranberries, or apple wedges. So have fun with it and play around with the arrangement!
Pro tip: Make sure the most golden, show-stopping pieces take center stage. This includes the sliced turkey breasts and drumsticks. Then, I’ll tuck the smaller pieces (like thighs and wings) around them and fill in any gaps with festive garnishes. I personally love tucking in fresh herbs like sage and thyme in between pieces, with lemon wedges on the edges. It creates an elegant green theme!
Last Tip: Serve it Right Away
Once carved, the turkey cools down faster than you’d think! So make sure all your Thanksgiving sides, salads, sauces, and other goodies are ready to go before you start slicing. Then swoop in with your beautifully arranged turkey platter and wow your guests.
More Thanksgiving Recipes
What goes great with turkey? Gravy and cranberry sauce, of course! And these crowd-favorite Thanksgiving side dishes:
- Honey Glazed Carrots
- Creamed Corn
- Healthy Sweet Potato Casserole
- Mashed Potatoes, Mashed Sweet Potatoes, Mashed Cauliflower, and Mashed Butternut Squash (take your pick!)
- Thanksgiving Peas
- Roasted Brussels Sprouts (or balsamic bacon Brussels sprouts)
If you carve your turkey using this method, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Description
Video
Equipment
- Zwilling Chef's Knife My favorite chef's knife!
Ingredients
- 1 roasted turkey
- any garnishes like lemon slices, cranberries, fresh herbs, etc.
Instructions
- Remove the legs and thighs by slicing through the skin between the leg and the breast. Then pull back on the leg, laying it flat outward, and push up on the joint from underneath. You may hear a slight pop. At that point, use your knife to cut around the joint and remove the leg and thigh completely. Repeat this process on the other side and set these pieces aside.
- Remove the breasts by slicing down on either side of the breast bone, using long strokes. As your knife hits the bottom, use your thumb to gently pull the breasts outward, continuing to slice down and out until the breast meat is removed. If needed, you can slice horizontally at the bottom of the breast from the outside to help remove it. Repeat this process on the other side and set the breasts aside.
- Remove the wings by gently pulling them away from the body and slice through the joint to remove it. You can remove the wing tips (there's really no meat here), then set aside.
- Separate the drumstick from the thigh by flipping this piece over so it's skin side down. Slice through the meat and gently pull pack on the drumstick to expose the joint, then slice through it. You'll have two pieces, the drumstick and the thigh.
- Remove the bone from the thigh by using your knife to slice around the thigh bone, preserving as much meat as possible.
- Carve the final pieces. Just slice against the grain for tender pieces of meat, and try to keep the skin attached to each piece.
- Arrange all of the pieces on a platter and add any garnishes.
Lisa’s Tips
- The platter I’m using is perfect if your turkey is 13 pounds or less. For a bigger turkey, use a larger platter.
- Wondering if pink turkey meat is safe to eat? Read this information from the USDA.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe tutorial was originally posted November 2020, but updated to include new photos and information for your benefit!
Behind The Scenes
Alright, there’s one step missing from the tutorial above—and that’s picking apart the carcass when you’re done! 🤣 My mom always taught me to not waste any meat, so I don’t.
your receipt for shredded chicken is absolutely the best.
I used to avoid making shredded chicken because of the shredding part.
I used my Kitchen Aid mixer to shred the chicken. I was totally amazed. Thank you for the great receipt
Glad you’re loving the shredded chicken, Patricia! I would greatly appreciate the same review on the shredded chicken post, if you can :)
quick!!! what is the Guinness World Record for fastest Turkey carving? 3 minutes, 19 seconds but guaranteed it did not carry the day in presentation as yours’s does!
Haha, well I certainly can’t carve a turkey in 3 minutes. But I do think I plate it pretty well. ;) Happy Thanksgiving, Michael!
By far the best step by step! Super easy thank you for taking the stress out of carving!
You’re more than welcome, Lori! I’m glad you found it helpful. Happy Thanksgiving!
Great instructions!! Super easy to follow and it made my dinner table look so pretty!
Glad this carving method worked out perfectly for you, Priscilla!
Great tutorial and step by step instructions. I used this for Thanksgiving and everyone loved it! Easy and it made me feel like I could actually tackle cooking THE MAIN DISH.
I’m glad you found the video and step by step instructions helpful, Mandy! You can definitely tackle carving the perfect turkey. Enjoy!
Lisa
I began following you recently. I also purchased your book. I cannot wait to try soooo many of your recipes. Continued success to you!
Thanks so much, Nora! I’m glad you’re enjoying my cookbook as well. :)
This is such a beautiful way to carve and present the turkey! Thanks Lisa!
Thank you, Becky! It really does make the turkey the centerpiece of the table when you plate it this way. Happy Thanksgiving!
very informative. looking forward to doing the care as you suggest.
Thanks
I felt like a total professional slicing up the turkey this year! Typically in years past, it looks like shredded turkey by the time I’m through with it, but now that I know what I’m doing (thanks to Lisa) I had a beautiful turkey platter display this year!
Amazing! Glad you turkey carved out beautifully with these instructions :)
Great Tutorial! Made our first Turkey this year, and this video took us thru, step by step. Really appreciated all the insightful quick tips – like looking in both ends, or taking the Turkey out before slightly hitting 165 degrees. Avoided an almost disaster, and made the juiciest meal!
Glad this tutorial was so helpful to create the best turkey :)
You are the best! I’ve never carved my turkey this way in 56 years! It was fun feeling like a pro. My husband walked in the kitchen, saw I had it handled and walked right back out..😂😂!
Thanks for the tips!!!
Wow! Happy to hear this step by step was able to help you carve your first turkey!
This revolutionized my husband’s Turkey carving skills! He is still is bragging about your video and step by step 2 days after Thanksgiving :)
Amazing! Glad to hear the turkey video for the big day :)
Very good information. But is there a video also? I can’t seem to find one.
Thanks.
Hi Will – yes, there’s a video above! If you can’t see it, make sure to turn off any ad blockers. :)
Wonderful information here. Your step by step pictures are great.
Thanks Angela! I’m glad you found the photos helpful. :)
Thank you for this detailed recipe! Great photos as well!
Thanks Priya! Hope this helps you create the best looking turkey plate :)
Loving the step by step photos! So useful for a carving novice like myself!
Great to hear Chris! Glad this was helpful.
Such a beautifully carved turkey! I have always struggled with this a bit, so definitely appreciate all the tips. Gorgeous plating with the lemon and herbs too.
Thanks so much, Tara! Carving a turkey can always be a little intimidating, so I’m glad this information helps.
Looks so delicious! Can’t wait to try this one. I know my family would love it!
Definitely one to try over the big holidays!
Hey Lisa been a huge fan for awhile and thanksgiving is my favorite holiday I’m sure to take it off every year. I think this year I’m going to witch up my recipe (usually brine and do a spicy sweet rub) and try out yours, it looks amazing! I did have a question lastly when I cook my turkey and carve the legs it looks bright pink like yours did in the pictures, is this normal and the turkey is still cooked? Or does it need a little longer ( like on food network where they separate the legs and cook them a little longer) the first few years I didn’t notice that (but my turkeys were dry and over cooked in the breast part). Long comment short I just want to yield the best results and a juicy favorful bird. Thank you for any Info I really appreciate it.
Hi Sarah – I can’t wait to hear what you think of my recipe! As for the color, it is normal to have some pink around the joints. This could be due to the age of the turkey, or chemical processes that take place while cooking (I just added a link in the notes section on the recipe card). As long as the temperature of your meat has reached 165F after it’s rested, that’s the best gauge of being done.
I feel confident now carving a turkey – your video and step by step instructions make it so easy and totally not intimidating!
Wonderful! I’m so happy to hear that Tawnie. :)
Super thanks to you! Finally, I can do it properly and looks like a pro! <3 Will definitely try this!
Hi Maria – I’m so happy you found these step-by-step photos helpful. Cheers to turkey carving success!
What a perfect tutorial and just in time! The photos make it so easy to follow!
I’m glad you found the post helpful, Toni!
I’m definitely bookmarking this post for Thanksgiving! I always think I’m great at carving a Turkey until it comes to it!
Haha, I totally understand. Hopefully these photos will help you this year, Chris!
There is so much great advice here. I will be saving this for Christmas day.
Yes, definitely save this post. It’s always handy to have that reference guide.