How to Carve a Turkey
- by Omaha Steaks
- Last updated Oct 18, 2023
When it comes to Thanksgiving, the bird is the word. Carving a whole turkey may seem a little intimidating, but we promise it’s a lot easier than you might think. Check out our easy-to-follow turkey carving video tutorial and you will be amazed at how easily you can carve and serve a whole turkey!
Serving the perfect holiday bird is simple and delicious when you start with Omaha Steaks Whole Basted Turkey. Our turkeys are conveniently delivered to your door fully brined and ready to roast. We even include a cooking bag and pop-up timer so your turkey will be juicy and perfectly cooked this holiday season.
Tools You’ll Need to Carve a Turkey
- Serving Fork
- Chef’s Knife
- Boning Knife
- Cutting Board
Step-by-Step Whole Turkey Carving Instructions
- Remove the turkey from the oven when its internal temperature reaches 160°F. Let it rest tented with foil for 30 minutes so the turkey can carryover-cook and reach a final internal temperature of 165°F. Check out our 10 tips for the perfect turkey to cook a golden brown and delicious turkey every time.
- Sharpen your knives and remove the twine and thermometer from the turkey.
- Remove the turkey legs. Using a boning knife, remove both thighs and drumsticks carefully, following the natural seam where the leg connects to the turkey. Set aside.
- Remove the turkey breasts. Using a boning knife, carve along each side of the backbone, then gently remove as much of each side of the turkey breast as possible in one slice. Set aside.
- Remove the wings. Find the natural joint of the wing and separate it from the turkey with a boning knife. Repeat on other side and set aside.
- Using your hands, remove any additional meat from the bone.
How to Serve and Plate Turkey
Now that you’ve removed all the meat from the turkey, let’s carve it for serving. Make sure to separate white and dark meat on the serving platter, as most guests do have a preference.
- Remove the thigh from the drumstick with a boning knife, following the natural line. You may need to pop the joint to remove it. Plate drumsticks.
- Remove the bone from the remaining thighs. Use a chef’s knife to cut into serving slices and plate with the dark meat.
- Slice each turkey breast against the grain at a bias. Use a serving fork to hold the meat and guide the chef’s knife to cut at a 45-degree angle. Plate with white meat.
- Plate wings with dark meat.
That’s it! Now, you can carve the perfect turkey this holiday season. Happy Holidays.
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