Essentials for Turkey Carving

You have successfully roasted your turkey. It is the definition of perfection. But, at this stage, you need to know something about turkey carving because the last thing that you want to do is start hacking up the turkey. Carving the turkey correctly will not only give you nice even slices, but it will also help to preserve the texture and taste.

Precautions
Before you start carving, you will need to ensure that your turkey is securely in place. You can either cut it right in the roasting pan or take it out and place it on a cutting board. Whichever method you choose, it's always a good idea to place a wet towel (folded to the size of the pan or cutting board) under the pan or board to keep the bird from sliding to the floor.

Carving Style
There are three ways to carve a turkey: the kitchen style, the standard style or the side style. You would use the side style to carve half and quarter turkeys. You would use the kitchen style if you were going to use the whole bird in one sitting. It's best to carve your turkey in a way that will preserve texture and taste.

The Standard Style
Remove the leg and thigh. Pull the leg away from the body of the turkey. Cut through the skin at the same time. Press the leg away from the body with the knife. This will set the knife at an angle, and you should now be able to cut toward the body and through the joint holding the leg and thigh to the body.

Cut through the joint between the thigh and the leg, separating the two. Though drumsticks are usually served whole, you can slice the meat off. Holding the leg by the "ankle" at an angle to the cutting board or plate, cut slices of turkey off the leg bone, and arrange on the serving plate.

For the thigh, hold it with a fork and cut slices of meat. You will want to cut the slices parallel to the bone.

Hold the knife parallel to the wing, as close to the wing as possible. The knife should be flat, like you would cut a bun or a bagel. Make a slice all the way through the breast to the bone. Starting at the front of the bird and about halfway up the breast, start cutting slices of the breast meat. Cut enough for your first servings. You can carve more later, if needed for second servings.

The Side Style
Remove the wing at the first joint by lifting the wing away from the body and severing through the first joint. Leave the second joint attached to the bird. The first joint and wing tip, while generally not eaten, can be a tasty treat.

Remove the drumstick by pulling it up and away from the body and severing it at the joint. The thigh stays attached to the body of the turkey. Hold the drumstick at an angle to your cutting board, cut slices of meat off the drumstick and place on the serving platter.

Steady the bird with a fork, and cut slices of the thigh, parallel to the bone, until you reach the bone. Run the point of the knife around the thighbone, and remove the bone with a fork or with your fingers.

There is a choice piece of dark meat above the thigh in the spoon-shaped part of the backbone. This is called the "oyster." Use the point of your knife to lift this out.

With the turkey turned on its side, start slicing the white meat from the breast as outlined in the standard style.

You will want to use this method for carving half and quarter turkeys.

The "Kitchen" Method
Hold the turkey firmly on the cutting board with a fork. Starting at the keel bone, carve each whole breast away from the rib cage. Follow the contour of the bird. Lay the breast on a cutting board, and cut slices from the bird. Carve the meat from the legs and thighs by severing the leg at the joint. Holding the leg at an angle, cut slices of meat from the bone.

This method is best used if you know you will use all the turkey in one sitting. If you think you might have turkey left over, use the standard or side method, as any extra turkey is kept somewhat warm for that second serving since it is not in thin slices.

Once you are done with your turkey carving, you can then start thinking of beautiful ways to serve your other Thanksgiving recipes.