How to Carve:
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Start by carving off the legs. Using the sharp knife, slice through the skin between the breast and leg, cutting down towards the joint. Using your hands, gently pull the leg and thigh down towards the board, so that it is lying flat. Push up from underneath until the joint pops out. Then use your sharp knife to cut around the joint and remove the leg and thigh completely.
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If desired, you can separate the drum from the thigh. To do this flip the turkey legs over so they are skin-side down, you will be able to see the natural separation between drumstick and thigh.Use your sharp knife to cut through the meat and carefully slice through the joint
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Next remove the breasts. Cutting close into the main breast bone, cut off one side of the breast following the shape of the cavity. Once the breast is removed, if desired, sliced the breast across the grain into smaller pieces. Repeat with the other side.
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Lastly, remove the wings. Using your hands, gently pull one of the wings away from the body,then use your sharp knife to cut through the joint. Repeat with the other wing.
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Video Guide on how to Cook the Perfect Roast Turkey