Unlike beef and pork, which are rarely cooked whole, carving poultry challenges
us to identify cuts and slice them from the bone. Remember to look
for the natural guides on your bird and follow the guidelines rolling your
mouse over carving areas of our turkey guide.
1. Just above the wing, make a long, deep horizontal base cut straight
into the turkey as far as the knife will go.
2. Make downward diagonal slices, with each slice a little higher up on
the breast, and end at the base cut. Slices will fall away onto the
platter. When the first side is done, repeat on the other.
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With a long, extra-sharp carving or chef's knife, remove legs by slicing down and back to where the thigh attaches to the bird. Cut through the joint until leg comes off; remove to cutting board.
With skin side up, knee facing you, separate the drumstick from the thigh, slicing through the joint-- which is closer to the drumstick bone than the thigh.
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Drumstick may be served whole or cut in thin slices on all four sides, parallel to the bone. Cut away thigh meat in strips parallel to the thigh bone.
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To remove the wing, slice into the joint which attaches it to the body, carving as much meat from the body as possible.
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