How To Carve a Turkey Up Real Good

Master chef and founder Tony shows everyone how to carve up a perfect, juicy turkey just in time for your next dinner. 

 

Carving a turkey can seem intimidating, especially during holiday gatherings when all eyes are on you. But with the right technique, you'll serve up perfectly sliced portions that impress your guests and minimize waste. This guide recaps the essential steps from our demonstration video, helping you achieve restaurant-quality results at home. Whether it's Thanksgiving, Christmas, or a Sunday roast, learning how to carve a turkey ensures juicy, even slices every time. Follow along, and you'll be a pro in no time.

Before diving in, preparation is key. Allow your roasted turkey to rest for at least 20-30 minutes after removing it from the oven or BBQ. This lets the juices redistribute, making the meat moister and easier to carve. After dismounting your turkey from the PoulTree Gobbler XL, place it on a large, stable cutting board with a groove to catch drippings—perfect for gravy later. You'll need a sharp carving knife (or chef's knife), a two-pronged carving fork (or some BBQ gloves like we show), and a serving platter. Keep a kitchen towel handy to wipe your hands and maintain a firm grip.

Start with the legs, as they're easier to handle and give you practice. Hold the turkey steady with the fork inserted into the breast. Locate the joint where the thigh meets the body—feel for the ball-and-socket connection. Slice through the skin and joint with a smooth, decisive cut. The leg should separate easily without hacking. Repeat on the other side. For each leg, separate the drumstick from the thigh by cutting through their joint. Slice the thigh meat parallel to the bone for tender pieces, and serve the drumsticks whole for dramatic presentation.

Next, tackle the wings. Similar to the legs, find the joint attaching the wing to the body. Cut through it, pulling the wing away as you go. Wings might not yield much meat, but they're great for nibbling or stock.

Now, the star: the breast meat. Position the turkey breast-side up. Make a horizontal cut along the base of one breast, just above the wing joint, to create a stable base. Then, starting from the top near the breastbone, slice downward at a slight angle, following the contour of the rib cage. Aim for 1/4 to 1/2-inch thick slices, cutting against the grain for maximum tenderness. Use the fork to steady the bird without piercing the meat too much. As slices come off, transfer them directly to the platter. Repeat on the other breast.

For optimal results, sharpen your knife beforehand—a dull blade tears the meat, leading to ragged edges. If your turkey is stuffed, remove the stuffing first and serve it separately to avoid cross-contamination. Pro tip: Save the carcass for homemade broth; it's packed with flavor.

In our video, we demonstrate these steps in real-time, showing close-ups of the joints and slicing angles. Watching it alongside this guide will boost your confidence. Practice on a smaller bird like a chicken if you're new to this.

Carving a turkey isn't just about the meal—it's about creating memorable moments around the table. With these steps, you'll carve like a chef, ensuring everyone gets their favorite piece. Watch our video for a visual walkthrough, and happy carving!