It’s turkey time! The bird is out of the oven and it’s time to carve turkey! Rather than trying to cut all the meat directly from the carcass at the table, consider creating an attractive platter behind the scenes this year.
The turkey is fully roasted when my thermometer reads 165F (74C)at the thickest part of the bird. If you stuff your turkey in the traditional way, filling the cavity with your favorite holiday stuffing recipe, then the temperature should be taken there. I’ve stuffed my Thanksgiving turkey between the skin and breast meat, so I’ll take the finished temperature at the thickest part, between thigh and breast.
After letting the turkey rest for 30 minutes to allow heat and juices to redistribute, I’ll have a specific procedure that I always use to carve turkey.
The object is to disassemble the turkey more like a surgeon than a bear.Strategic cuts without hacking will yield a more attractive platter, so my first cut with a slicing knife is to remove the turkey leg. Cutting between leg and thigh, I’m first looking to separate the ball and socket joint of the leg without having to cut through bone.
Then, the thigh and wing can be removed in the same way. If you’re unsure exactly where to place your knife, it’s best to pause and examine how the joint moves. Place the thumb of your non-knife hand directly above where you believe the thigh or wing joint to be. Move the wing or thigh back and forth until your thumb detects the exact spot of the joint. Then, cut through the softer cartilage.
My favorite way to carve turkey is to remove the breast in one piecerather than cutting slices from the carcass. This is accomplished by finding the middle breast bone and cutting downward, just to the side of it, following the rib cage in a rounded fashion. Then, a horizontal cut just above where the thigh was will remove the entire turkey breast.
If you’ve stuffed your turkey under the skin as I have, then a simple bias cut across the breast will present an attractive slice of turkey, stuffing, and crispy skin in one. The turkey breast can then be further sliced and make the centerpiece of our platter.
Of all my cooking turkey tips, using correct knife skills along with some patience and thought is the best way to carve turkey, and identifying the exact places to cut and disassemble the bird will make the most attractive platter.
Do you carve at the table or in the kitchen? Leave a comment below with what you think is best.
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Some of my fondest memories are of my dad carving the turkey at the table. He was a doctor and one of my boyfriends admired his carving “like a surgeon.” I think it depends on one’s facility with carving what is most convenient, but I have the memories of the family gathered together and watching the carving of the turkey.
That’s a nice family memory, Cornelia.
I’ve had the opposite experience though. I have a surgeon in my family and have eaten with many more. The technique for human carving is with a very small knife and slight short strokes. Turkey carving is with a long knife and long smooth strokes.
When I’ve seen surgeons carve turkey, they hack, hack, hack, nic, nic, nic it very carefully as if a malpractice suit might come from it. LOL! Whomever carves your turkey, have a great holiday!
I’m SO pleased to see another — and easier, I suspect — way to cut the breast meat — I have tried to thin-slice the breast meat off the carcass and always end up with a mess. I’m definitely trying your method for my Christmas turkey. THANKS Todd!
Family tradition. My parents always hosted Thanksgiving and dad always cut up the turkey before it reached the table. The best part was that he got to sample as he did the carving. He had to make certain it was edible. (And when he turned away my brother and I snuck some samples). I know he knew we were doing it, and as I now am responsible for the carving I know my boys (and daughter) are following the example set before them. Fond memories!!
Love seeing your tips, I know you can’t give it all away as you want to sell the CD’s, but I think in this example you should end your videos with the finished product plated. Also, one question, I thought turkeys were supposed to be pulled when brown, yours looked black? Is that just an eye appeal thing?
Hey Bill!
Thanks for your comment. I’ve tried to keep the videos shorter lately, under 3 minutes to give an overview of certain procedures. The full 10 minute turkey carving video is part of my Holiday Cooking Success Course for those that want to go even deeper. For my blog and YouTube audience, I find shorter videos work best.
I prefer to start my turkey in a very hot 425F oven to brown the skin first, then lower the temperature to 325F after 30 minutes. This way, I get the very crunchy skin I want. And, if you’ve stuffed the turkey under the skin like I showed in the Members-Only video , then the breast meat is insulated from the high heat and doesn’t dry out.
That being said, the turkey in the video is a bit over-done. I must have gotten distracted during filming with other catering company responsibilities. But, it was still delicious.