No time for a turkey carving crash course before the big day? No worries! This step-by-step video from the Culinary Institute of America is one of the best guides online. With over 4.3 million views, it shows you how to carve, slice, and arrange your turkey for a perfect holiday table — all while keeping it simple and stress-free.
Here's a quick breakdown of the method to help you master this holiday essential. Watch the full video is below for easy reference!
1. Let the turkey rest
After roasting your turkey, let it rest for at least 30 minutes. This step prevents all the juices from escaping when you carve and keeps the meat tender and moist.
2. Start with the legs
- Locate the joints where the legs attach to the body.
- Use a sharp knife to slice down along the skin on both sides of the joint.
- Gently pull the leg back to expose the joint and cut through it.
- Separate the drumstick from the thigh by bending it backward to find the natural joint separation. Slice through easily to divide them.
3. Remove the breast
- Identify the keel bone (the central bone running along the turkey breast).
- Run your knife along one side of the keel bone, using your thumb to gently separate the meat from the bone.
- Follow the bone down, keeping the skin intact, until you reach the wing joint.
- Once the breast is free, lift it off in one clean piece.
4. Take off the wings
- Keep the wings attached until now, as they help stabilize the turkey during carving.
- Find the joint connecting the wing to the body and slice through it.
- These wings are great for stocks — or snacks for wing-lovers at your table!
5. Slice and serve
- For the breast: Slice against the grain into even, tender pieces, making sure to keep that crispy skin intact.
- For the thighs: After deboning, slice the meat into strips.
- Arrange the breast meat, drumsticks, and thighs on a platter for a beautiful presentation.
