Here’s A Step-By-Step Tutorial On How To Carve The Perfect Turkey

Everyone knows that a perfect turkey needs to be juicy, but how you carve, or in some cases, hack at that traditional bird can leave your feast looking a little worse for wear.

Trying to carve the perfect turkey can be a stressful and messy conundrum leaving your bird looking a little worse for wearing and turning you into a barbaric knife wielding caveman. You can put down the Xanax because Jeffrey Elliott, chef and director of culinary relations of Zwilling J.A. Henckels, and co-author of The Complete Book of Knife Skills: The Essential Guide to Use Techniques and Care, has created an easy step-by-step Thanksgiving turkey carving guide.

Step 1: First things first, place the turkey on a cutting board or platter, breast side up, with the legs facing away from you. Steady the bird with the carving fork (the giant pokey thing) in your guide / non cutting hand.

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Step 2: Time to cut! Cut through the skin that connects a leg to the bird. Make sure to cut as close to the leg as possible!

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Step 3: Time to set the knives aside for a moment and use your hands to gently pull the leg away from the bird until the ball joint that connects it, pops out of the socket. Sorry, that one’s a little graphic. Make sure to protect your hands with a clean dry towel if the turkey is still pipping hot from the oven.

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Step 4: Pick the knife back up because it is time to cut through the joint.

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Boom! Know you’ve got a leg! Leave it like that if you want to eat directly off the bone, or proceed to the next few steps to take the meat off of it instead.

Step 5: Lay the leg dine with the turkey’s knee facing you, feel out the joint connecting the thigh to the drumstick. Once you have identified where to cut, you can separate the thigh from the drumstick.

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Step 6: Then cut straight down along the bone of the drumstick to take all the meat off in one piece.

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Step 7: Then continue to rotate the drumstick and taking all meat off the bone.

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Step 9: You can then cut the meat into serving sizes.

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Step 10: Back to that thigh, hold the knife blade parallel to the board and slip it underneath the bone. Cut along the the bone to free it from the meat.

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Step 11: Now time for the other side, same steps!

Step 12:  Onto the wings! Place the tip of your knife between the ball joint of the wing and the socket.

 

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Step 13:  Use your knife to cut all the way through the wing joint, through any meat and skin, to remove the wing. Same steps for both wings!

 

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Step 14: Now its time for the rest of the turkey. Make a long, thin cut along the breastbone, in the center of the turkey breasts.

 

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Step 15: Let the knife blade ride along the rib cage and straight down to the socket where the wings were attached.

 

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Step 16: Then cut along the bottom of the breast to remove that half completely.

 

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Step 17: Cut the breast meat into serving sizes and then proceed to the other side. And wahla! You have carved your perfect turkey. Enjoy your title as the King or Queen of Thanksgiving.

 

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