How-to carve a turkey

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No, you don’t need an engineering degree to carve a turkey. Here get simple directions to take you through the task in three easy steps.

Tips to start

• Use a sharp carving knife for best results when carving a whole turkey.
• While carving, keep the turkey from moving by holding it in place with a meat fork.
• Carve on a stable cutting surface, such as a plastic cutting board or platter.
• Carving is easier if the turkey is allowed to stand for about 15 to 30 minutes after roasting.

Step 1

• Place the turkey breast up with its legs to the right if you're right-handed or to the left if left-handed.
• Remove the ties or skewers.
• While gently pulling leg and thigh away from body, cut through the joint between leg and body.
• Separate the drumstick and thigh by cutting down through the connecting joint.
• Serve the drumstick and thighs whole, or carve them.

Step 2

• Make a deep horizontal cut into the breast just above the wing.
• Insert a fork in the top of the breast.

Step 3

• Starting halfway up the breast, carve thin slices down to the horizontal cut, working from outer edge of bird to the centre.
• Repeat steps 1 through 3 on the other side of the turkey.