From thawing to
Tools of the trade:
- Large serving platter
- Kitchen scissors
- Boning knife
- Slicing knife (long, slender, and not wedge-shaped)
Carve and Serve Your Turkey
Before you begin to carve, make sure your knives are sharp. Otherwise, it will just shred the meat.
Place the turkey on a carving board breast side up and the bone-end of the drumsticks facing toward you and cut off the Bakers Twine. Remove the legs first by gently pulling them out and away from the body and use your knife to slice through the joint. (It's up to you whether to leave these whole or remove the meat.)
Next, use a boning knife to slice the breast meat off as close to the breastbone as possible and repeat on the other side.
Remove the wings by using a knife and slicing through the joint to remove it. Place on the platter and repeat on the other side.
If you want to slice the thigh meat, separate the drumstick from the thigh by turning it over and making a slight cut between the drumstick and the thigh; gently cut through the joint. Remove the thigh bone, and cut slices parallel to the bone and transfer to the platter.
Using the slicing knife, cut the breast against the grain to keep the meat tender and transfer to your platter. Shingle the breast meat slightly on the platter to avoid drying out the meat. Repeat the process with the other breast.
Tip: Save the carcass for making soup stock, but be sure to do it within 24 hours.
Embellish with your favorite herbs, then bring your platter to the table and enjoy!