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How to carve a turkey: step-by-step photos

  • When I carve a turkey, I start with the breast first, instead of the normal legs-first method. Leaving the legs makes the turkey a much more stable bird, making it easier to cut the all-important breast meat. 1. Cut at the base of the breast meat and towards the rib cage. Steve Wilson

  • 2. Now cut off the breast meat by slicing close to the breastbone and following the rib cage/wishbone till you reach your first cut. Repeat steps 1 and 2 on the other side. Steve Wilson

  • 3. To portion breast meat, slice it against the grain. Steve Wilson

  • 4. Try to keep a nice piece of crispy skin on each portion of breast meat. Steve Wilson

  • 5. Now that the breast meat is done, remove the legs and thighs by pulling the leg away from the body until it pops out of the socket, then cut with a knife or break it off by hand. Steve Wilson

  • Be sure to pull all the extra meat from the carcass — which itself makes an excellent base for soup. Steve Wilson



Fort Worth Star-Telegram
Friday, November 16, 2018

Thanksgiving is upon us; hopefully you will thaw out your turkey in time and smoke, roast or fry up a masterpiece. When it comes to carving up that big bird, fear not. Here are step-by-step pictures on how to break down a turkey. Just follow the steps in the pictures, and you’ll be fine.