How to Carve a Turkey: a Step-By-Step Guide

If you want to be the host with the most beautifully plated, perfectly cut turkey this Thanksgiving, you’ve come to the right place. Our guide has all the information you need to carve and plate your turkey like a seasoned chef.

Follow our step-by-step instructions or watch our video by resident GOLO® chef, Kelly.

What You’ll Need

Sharp knife: A sharp knife is a must for turkey carving. Consider sharpening your cutting knife if you haven’t recently. It will make carving easier and safer. 

Large cutting board: You should avoid carving your turkey in its roasting pan or sheet pan. Instead, take it out and place it on a thoroughly cleaned cutting board large enough to hold the whole turkey.

Quick tip: Carving your turkey at the dining table can get messy. It’s best to carve on a stable cutting surface in your kitchen. 

Serving platter: Make sure you have a clean serving platter for your turkey slices. Your platter should be oven-safe so your turkey can be kept warm at a low temperature while you get the rest of your Thanksgiving dinner ready.

Tongs / Paper towels: These items are helpful for serving and cleaning. 

Carving Instructions

1. Let your turkey rest

Once you know your turkey is done, let it rest for at least 30 minutes. This helps the juices reabsorb into the meat, so your turkey won’t dry out. It can also prevent the juices from spilling onto the cutting board as you carve. 

2. Set up your carving station

Place the turkey on your cutting board with the cavity facing toward you. Cut any twine holding the legs together.

3. Remove the legs from the thighs 

Cut through the skin that connects the drumstick to the breast until you hit the bone. For a cleaner cut, make sure to slice along the joint. You should also avoid cutting the bone so you don’t damage your knife. 

4. Pop the leg joint

Pull the leg back and down until the joint pops out and remove the leg. Repeat this step on the other side.

5. Remove breast meat

Staying on the same side of your turkey, make a long, deep cut along the breastbone. As you slice, use your other hand to pull the meat away from the breastbone until you've cut the breast off in one piece. Repeat this step on the other side.

Once you’ve removed each side of breast meat, set the carcass aside for stock or soup.

6. Remove wings

Slice through the joint to remove the wing and transfer to the platter. Repeat this step on the other side.

7. Cut the breast into equal slices

Place the breast skin-side up on your cutting board. Cut the breast meat crosswise, at a slight angle, into 1/2-inch-thick slices for serving. For the neatest slices, try to use long cutting strokes instead of short, sawing ones.

8. Transfer to platter

Slide your cutting knife beneath your turkey slices. Using your hand, guide them to your serving platter. 

9. Separate drumstick from thigh 

Use your knife to cut through the joint connecting the drumstick and thigh. Repeat with the other leg and place the meat on your platter. 

10. Garnish and serve

Carving will cool the meat, so serve your turkey as soon as it’s carved and sliced. You can garnish your plate with edible items like herbs or seasonal fruits.