Carving a turkey – is it an art or a science?

As anyone who has wielded a sharp knife over a bronzed bird knows, it’s a bit of both. Follow these simple steps to learn how to serve up the ultimate holiday feast

1. Holding the turkey firmly with a large fork, slice straight down through the skin between the leg and the body with a sharp carving knife.

2. As the leg loosens, wiggle it and pull it out to help expose the joint between the thigh and the body. Cut through that joint to remove the whole leg.

3. Place the leg skin-side down and sever the joint between the drumstick and the thigh. Carve the thigh meat into slices 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.

5. Before you attempt to carve the breast, remove the wings. Use the same technique used for removing the legs. First find the joint (where it meets the body); insert the knifepoint and cut.

6. You have two options for carving the breast meat: the “traditional” and the “kitchen” method. The traditional method is done at the table in front of guests, but if you’re a first-timer or you’ve had trouble carving the white meat in the past (perhaps the meat broke into little bits rather neat slices) try the simpler and more practical kitchen method this time. Your guests will be equally impressed when you emerge from the kitchen with a beautifully arranged platter.

Traditional Method: Place the knife horizontally at the bottom curve of the bird’s breast and slice in toward the rib cage. This makes a base cut. Carve the breast against the grain in downward-slanting slices, ending at the base cut. Lift off each slice, holding it between the knife and fork. Continue slicing the breast by beginning at a higher point each time until you reach the breastbone.

Kitchen Method: Remove the whole side of breast from the rib cage in one piece by slicing as close to the breastbone as possible. Now you can lay it flat on the cutting board and cut vertically through the breast meat to create even slices. With this method, you are more likely to ensure that some of the skin will remain intact on each slice.

Enjoy!

A perfectly golden turkey is the star of any festive feast.  Try our mouth watering recipe for Rosemary garlic turkey.