Turkey Carving: A Beginner's Handbook For Perfect Slices

Can you imagine Easter without eggs? Halloween without pumpkins? Or New Year's Eve without fireworks? We can't either. Just like that, it is near impossible to even fathom celebrating Christmas and Thanksgiving without a beautiful and succulent turkey. But hold on a minute. Do we just get a turkey and pop it in the oven? Do we get an already cooked one from the market? Well, no need for all that hassle. The true spirit of these festivals is to be with friends and family, and cook festival food in the comfort of your homes, just how it's supposed to be. But what to do if you have no idea how to carve a turkey after cooking it? Worry not, because we have got you covered. In this guide, we will teach the step-by-step process of turkey carving proposed by our in-house Michelin star Executive chef, Jeff Baker. So, grab your knives and aprons and get ready to make this holiday a rather memorable and tasty one!

Pre-Carving

Before we tell you how to cut the golden bird, there are a few steps you need to do which will ensure that justice is done to the turkey:

Once your turkey is roasted to the perfect golden-brown colour, you must wait for at least 20-30 minutes before you start carving. This allows all the flavourful juices to evenly spread out across the whole bird, making it taste even better. Although it sounds like a very minor step which can be skipped, doing so will leave your turkey dry and chewy as all the juices would sprinkle out when you cut it. While the turkey is resting, you can prepare for the next step.

Just as you need the appropriate number of spices to cook a dish, slicing a turkey to perfection requires the right tools. Start with getting a sharp carving blade, which will ensure smoothness while cutting. Next comes a carving fork and a wooden board, that will make sure your turkey stays in one place when you are carving it. Finally, get a platter that will accommodate the laid-out carved pieces.

Once you have your tools and your turkey well-rested, it's time to get down to business. Carefully follow the steps below in the exact order they are placed, as other parts of the birds might get affected while carving if you don't:

Legs: if you are a beginner, always start by removing the legs and thighs, as they are the easiest to carve. Do this by placing the bird breast side up on the wooden board. Using your sharp knife, make an incision right where the legs and the body join. Carefully pull apart the leg from the torso after cutting until the joint pops out. Cut through the joint until the leg completely pulls off from the body.

Drumsticks and thighs: next in line are drumsticks and thighs. Carefully hold the bone straight up with your carving fork and slice alongside of it, carving out equal layers. Place the thighs on the board and cut the meat part equally. Thighs are always meatier and more succulent than the breast or any other part of the bird, so make sure to carve it to perfection and serve it to your close ones.

Wings: next in line comes everybody's favourite - wings. Just like how you cut the legs from the body, similarly, cut the wings from the part where they are joined with the body. Find the joint by moving the wings back and forth and once you find it, cut carefully through it.

Breast: Also known as the crown of the bird, this part of the turkey is expected to be cut with utmost precision. Cut one side of the breastbone and slice it down keeping the knife close to the rib cage to carve half breast in a single piece. Once it's cut out, place the piece on the cutting board with the skin side up and slice it into thinner pieces.

Post Carving

And just like that, you have a perfectly carved turkey for Christmas! But it's not over yet. Presentation is as important as carving the bird. Once all the carving is completed, you need to know how to properly arrange it on the plate for serving. Start by placing the breast slices in the centre, followed by drumsticks, thighs and wings around them. This not only makes the turkey visually appealing but also makes it easier for your guests to choose their favourite piece.

Carving a turkey during the holiday season is not only limited to feasting. It's a millennial-old tradition that makes one feel more connected to their culture. With the help of our guide and some serious practice, anybody can carve a turkey bird like a professional at their home. So, keep the carving stress aside, smile and enjoy the whole process this holiday season. After all, when the compliment from your guests starts to roll in, your efforts will truly shine. Farmison&Co wishes you and your dear ones a very happy Christmas.