You can smoke a perfect turkey and still lose it at the cutting board. Ragged, shredded slices make even a juicy bird look dry, and that’s the photo everyone takes.

I learned this the hard way on my test turkey this year. I started slicing the breast right on the bird, and the slices tore. The fix is simple: take each breast off the bone in one piece, lay it skin-side up, and slice across the grain. You get clean, even slices with crispy skin on every one.

Here’s my step-by-step method, with a video and a photo for every step, so you can carve with confidence on Thanksgiving, whether it’s one 12-pounder or three 22-pounders like I’ll be doing. (Need the turkey first? Here’s my Dry-Brined Smoked Turkey.)

What You Need

• A long, sharp carving or slicing knife (8 to 10 inches)
• A sturdy chef’s knife for the joints
• A large cutting board with a juice groove, set on a damp towel so it doesn’t slide
• A carving fork or a clean kitchen towel to hold the bird
• A warm platter

Before You Start

• Rest the turkey 30 minutes to an hour. Carve too soon and the juices run all over the board instead of staying in the meat.
• Sharpen your knife. A dull knife tears. That’s most of the battle.

How to Carve a Turkey, Step by Step

Step 1: Remove the legs

Pull a leg away from the body and cut through the skin between the leg and the breast. Press the leg down until the hip joint pops, then cut through the joint. Repeat on the other side.

Step 2: Split the drumstick and thigh

Lay each leg skin-side down and find the joint between the drumstick and thigh (look for the line of fat). Cut straight through it. If you’re sawing, move your knife a little until it slides through.

Step 3: Take the thigh meat off the bone

Cut the thigh meat off the bone in large pieces, then slice it. Leave the drumsticks whole for the platter.

Step 4: Remove the wings

Pull each wing away from the body and cut through the shoulder joint. Optional: if you’re skipping the skin, peel it back now. It comes off easily while the bird is warm.

Step 5: Take each breast off whole

This is the step that changes everything. Run your knife straight down one side of the breastbone, then follow the ribcage with long, smooth strokes, pulling the breast away as you go. Lift it off in one piece. Repeat on the other side.

Step 6: Slice across the grain

Lay each breast skin-side up and cut crosswise into ½-inch slices. Slicing across the grain keeps every slice tender, and with the breast flat on the board, the skin stays on top of every piece.

Step 7: Arrange the platter

Fan the breast slices down the middle, with the dark meat, drumsticks and wings around them. Spoon a little of the board juice over the top to keep it moist. Save the carcass for stock.

Carving Tips

• Carve on a board, not a platter. It’s more stable and the groove catches the juice.
• Work with the bird, not against it. Joints give easily when you find them. If you’re sawing, move your knife.
• Carving more than one bird? Carve one, keep it covered with foil on a warm platter, then do the next.

Turkey Carving FAQ

How long should a turkey rest before carving?

At least 30 minutes, and up to an hour, tented loosely with foil. I rested my smoked turkey a good hour. It stays hot, and the juices settle back into the meat instead of running all over the board.

Do you carve a turkey with or against the grain?

Across (against) the grain. That’s why you take the breast off whole first: you can turn it on the board and slice the right way.

Should I slice the breast on the bird?

You can, but the slices tend to tear and come out uneven. I learned that the hard way. Taking the breast off whole gives you clean slices with skin on every one.

What’s the best knife for carving a turkey?

A long, sharp slicing or carving knife for the breast, and a sturdy chef’s knife for the joints. A sharp knife matters more than the brand.

Can I carve the turkey ahead of time?

Yes. Carve up to 30 minutes ahead, cover with foil and keep warm. Spoon a little warm stock over the slices right before serving.

You Might Also Like

• Dry-Brined Thanksgiving Smoked Turkey
• Mac and Cheese 4 Ways: Which Milk Wins?
• Healthier Gluten-Free Green Bean Casserole
• Leftover Turkey Pesto Melt
• Gluten-Free Thanksgiving Recipes

Who carves at your house? Tell me in the comments.

The Story Behind It

I first wrote about carving a turkey back in 2013, as one of my Tuesday cooking tips. Here’s the original post. Same idea, better photos now.

This post is so timely.  How to carve a turkey – carving is an art, a great skill.  I remember from my earliest childhood memories, wanting to be the man in the kitchen who gets to carve the turkey at Thanksgiving.  I know this may be a little chauvinistic but carving a turkey is such a right of passage into manhood.  Do you men feel the same way?  How about the woman out there, do you appreciate the masculinity associated with carving?

 

Now, there are a couple of approaches on how to carve a turkey.  One is to slice the breast right from the carcass which produces nice long slices and the second one is to take the whole breast off the carcass and then slicing across the grain.  In either case, the legs and wings are sliced off first, and then, you move to the breast. Ingredients:

• 22 lb turkey
• Season salt and Poultry seasoning

Directions: Season the turkey liberally with the seasonings.  Place on a broiler pan with 1 to 1 1/2 cups of water in the tray.  Cook for approximately 4 hours at 350 degrees.  Keep an eye on the skin through the cooking process.  Approximately 2 hours in, my skin had the darkness I wanted.  Just grab some foil and create a tent over the top and the skin will not brown anymore.  Now this is important, use a thermometer.  Cook the turkey until the turkey gets to an internal temperature of 165 degrees.  One other big point, let the turkey rest for at least 15 minutes and 30 is even better before carving. Directions on How to Carve a Turkey: After letting the turkey rest, begin by cutting the legs and thighs off.  The first cut is from the top that separates the from the breast. Then with your hand, pull the leg a little away from the breast.  You will then see where the thigh joint is connected to the carcass. Take the knife and cut right into the knuckle.

The thigh and leg should then pull off pretty easily.  Once the first leg and thigh is cut, do the same for the other side.  Now flip the bird over and work on the wing.

Same idea, pull the wing away from the breast so you can see where the joint is.  Take the knife and cut into the knuckle again.  This is a little tougher on the wing.  Keep pulling the wing away from the breast to find the weak area of the knuckle.

To finish the carving, turn the bird back over.  To remove the whole breast, cut down from the center bone.  Then, cut across from below the breast towards the center of the carcass.  Keep working from upwards down, and from the bottom in, until the whole breast comes off.  Remove the breast and put on the carving board.

To serve the breast, cut crosswise making nice pieces of the breast.

Serve and enjoy!