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Equipment needed:

Small paring knife or scissors

Sharp carving knife with pointed tip

Meat fork

Serving platter for sliced turkey meat

Carving Guidelines

Allow roast turkey to rest for 20–25 minutes at room temperature before carving.

Remove any trussing string with a small paring knife or scissors.

Carve an opening at the neck cavity with a sharp paring knife to create an area to remove dressing if turkey is stuffed.

Remove stuffing and transfer to a serving platter.

Remove drumsticks first by slicing leg exposing second joint. Apply pressure by gently bending leg back and cut through the joint. Remove other drumstick. Transfer drumsticks to serving platter.

Slice meat from the exposed thighs on both sides. Transfer sliced thigh meat to serving platter.

Remove wing tips if necessary by cutting through the first wing joints, gently twisting to release. Transfer wings to serving platter

Using tip of a sharp knife cut along breastbone on both sides. Place knife horizontally and slice in toward rib cage “guide cut” beneath breast.

Cut vertically through the breast to create slices. Repeat process on other side of the turkey breast. Transfer breast slices to serving platter.

Remove remaining meat from carcass and reserve under refrigeration. Cut carcass down and use for turkey stock.