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How-To

How to carve a turkey

Serve a holiday turkey carved into convenient slices with just four simple steps.

A pair of hands cutting the legs and drumsticks off of a roasted turkey on a wooden cutting board.

1.

Cut legs and drumsticks
After roasting, place the turkey on a large cutting board. Pull the legs downward and use a large, sharp carving knife to cut through the skin between the drumsticks and thighs. Cut through the joints and along the body, angling the knife toward the bone. Separate the thighs and drumsticks.
A pair of hands cutting a roasted turkey breast on a wooden cutting board.

2.

Cut the breasts
Cut down one side of the breastbone, starting at the neck and working the knife toward the tail. Cut horizontally from the side toward the breastbone, underneath the meat. Lift out the turkey breast and repeat on other side.
A pair of hands cutting the wings off of a roasted turkey breast on a wooden cutting board.

3.

Cut the wings
Pull the wing tips away from the body and cut through the joints. Wings may pull away from the bird without cutting after the breast meat is removed.
A pair of hands slicing meat off of a roasted turkey on a wooden cutting board.

4.

Slice meat for serving
Slice breast meat crosswise (across the grain). If desired, remove and slice meat from drumsticks and thighs, and remove and shred meat from wings. Arrange sliced meat on a serving platter.
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