How To Carve a Thanksgiving Turkey

November 26, 2014 -


  • Boning Knife
  • Slicing Knife
  • Gloves


Step 1: Once you take the turkey out of the oven, let it sit in the roasting pan for about 30-45 minutes so it can cool down before slicing.FeaturedImage-561X374px

Step 2: Place the turkey on a carving board.Turkey-561X374px

Step 3: Use your boning knife to cut right around the legs, straight down all the way on each side.TurkeyDarkMeat-561X374px TurkeyDarkMeat2-561X374px

Step 4: Grab both sides of the turkey and pull them apart into two pieces.TurkeyDarkvsWhiteMeat-561X374px

Use your boning knife to help you fully separate the two pieces.

Now you’re left with two parts: dark meat (left) and white meat (right).

Step 5: With the dark meat half of your turkey, you’re going to take your boning knife and first untie the legs. Then you’re going to cut them away from the thigh at the joint.

Step 6: Next move on to the thighs, separating them from the bone. Once the thighs are off, you can save the remaining bones for gravy or stock or just dispose of them.
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Step 7: Move all your dark meat off to the side. Next up is the white meat section.

Step 8: Take your boning knife and cut around the wings.
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Step 9: Then hold each chicken wing up so that it forms a “V.” Hold your knife at the center of the “V” and cut straight down.TurkeyWings1-561X374px

Step 10: Now for the breast. Take your boning knife again, and cut right down the center of the breast along each side of the cartilage.TurkeyBreast-561X374px

Step 11: Then follow the wish bone around on each side.

Step 12: Start cutting the breast away from the rest of the body. Do the same on the other side.

Step 13: Now all you should have on your cutting board is all the pieces you will serve to your friends and family. Remember that with the remaining bones, you can save them for gravy or stock or just dispose of them.

Step 14: Take your slicing knife and cut the breast and thighs in to slices, going against the grain of the meat.

Step 15: The final step before eating, presentation. I usually like to set up my platters as white meat, dark meat and then white meat, but the choice is really up to you.

And now comes the really fun part, eating! If you have any questions, feel free to comment below.

From all of us here at Carrabba’s, we wish you along with your friends and family a very Happy Thanksgiving! Ciao ya’ll!