How To Carve A Turkey Like A Professional

Start by letting the turkey rest for at least 20 minutes before carving. Remove the legs and thighs by cutting through the skin and joint.

Separate the drumstick from the thigh by cutting through the joint. Remove the wings by cutting through the joint.

Remove the breast meat by cutting along the breastbone. Slice the breast meat against the grain for maximum tenderness.

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Remove any remaining meat from the carcass. Arrange the sliced meat on a platter.

Pour any juices from the carving board over the meat. Garnish the platter with herbs and citrus slices.

Serve and enjoy! Practice makes perfect - don't be afraid to try carving a turkey before the big day.

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