Turkey 101: How to Carve

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Carving the Drumstick and Thigh:

Remove drumstick and thigh by pressing leg away from body. Joint connecting leg to backbone will often snap free, or may be severed easily with knife point. Cut dark meat completely from body by following body contour carefully with knife.

Slicing Dark Meat:

Place drumstick and thigh on separate plate and cut through connecting joint. Both pieces may be individually sliced. Tilt drumstick to convenient angle, slicing towards plate.

Slicing Thigh:

Hold firmly on plate with fork. Cut even slices parallel to the bone.

Preparing Breast:

Place knife parallel and as close to the wing as possible. Make deep cut into breast, cutting right to the bone. This is your base cut. All breast slices stop at this horizontal cut.

Carving Breast:

Carve downward, ending at base cut. Start each new slice slightly higher up on breast. Keep slices thin and even.

Turkey 101 courtesy CMTA Canadian Turkey Marketing Agency