What's the best way to carve a turkey?

Answer 1

I put the link below, it has pictures with the steps.

1. Cut band of skin holding drumsticks. Grasp end of drumstick. Place knife between drumstick/thigh and body of the turkey and cut through skin to joint. Remove entire leg by pulling out and back, using the point of the knife to disjoin it. Separate the thigh and drumstick at the joint.


2. Insert fork in upper wing to steady turkey. Make a long horizontal cut above wing joint through to body frame. Wing may be disjointed from body, if desired.



3. Slice straight down with an even stroke, beginning halfway up the breast. When knife reaches the cut above the wing joint, slice will fall free.



4. Continue to slice breast meat, starting the cut at a higher point each time.

To help make carving easier, use a straight and sharpened knife.

Answer 2

To carve a turkey, use the following steps:

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!)


Kitchen method:

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.

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.(Tip: Be sure to cut all meat from the bones before storing leftovers.)

Answer 3

Let the turkey rest after taking it out of the oven. Place it on your turkey platter with either a lifter or the famous "fork cradle" method!:)

With a sharp carving knife take thin slices of the breast ensuring you always cut away from you. (preferrably towards the plate)

Set the white meat on the side of your platter and then cut the legs followed by the wings.

If you're like me, you'll have stuffed the turkey. Using an appropriately sized spoon scoop the dressing into a serving bowl.

Answer 4

The link below is the Butterball and the Norbest website which shows how to carve a turkey and a video.

I typically cut it as shown in the Norbest website, kitchen method. You don't get the long picturesque slices of breast meat, but you're cutting against the bias of the turkey breast which technically is more tender... With turkey, I guess it's a personal preference.

Answer 5

I like to go to Vons and get my turkey. You see they pre-carve it into cute little thin squares. They also slice it and put it into neat little clear packaging. I'm sure other stores have the same thing. It beats the heck out of cutting your thumb off again.

Answer 6

call husband into kitchen, get out of his way.....

sorry I couldn't help myself. Husband is pro-cook, on Thanksgiving I get to do all the cooking except, he peels the potatoes & carves the birds ( we feed a gathering of at least 50 people-all are welcome)

Answer 7

I use a shotgun. It leaves a mess on the wall,but it's much faster.

Answer 8

Detailed instructions with pictures......
http://www.foodnetwork.com/food/ck_dm_meat_poultry/article/0,,FOOD_19002_1740130,00.html

Answer 9

with a knif

Answer 10

with a knife