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To make slicing a turkey breast easier, remove the breast from the bird before carving. Details below.

Chef Andrew Zimmern explains how to carve a turkey.

After removing the turkey from the oven, let it sit for at least 15 minutes. This will give the turkey meat time to get firm. Wash up and put on an apron before beginning to carve.
Make sure you have plenty of room in which to work.
Position the turkey on a cutting board or sturdy towel, making sure that the board or towel isn't going to slide around. If it's a really large turkey, you can use a small bath mat or a child-size towel.
Always use a sharp knife when carving a turkey. A dull knife will be difficult to cut with and may slip.
Use a serving fork to hold the turkey if you prefer. Position the fork on the side opposite the one being carved. Penetrate the bird with the fork, or just rest the fork on the bird, depending on what feels most comfortable to you. Slice down the crevice where one of the legs meets the body and stop once you hit the bone.

Figure A

Gently pull each leg away from the body of the turkey with one hand. You may need to tug on the joint several times to loosen it. With the other hand, put the edge of a slicing or boning knife into the joint connecting the leg to the body (figure A). If pressing firmly, sometimes the joint will separate easily. If it does not, cut through the joint.

Figure B

Once you get to the knuckle (figure B), just cut around it. Do not try to cut through it.

Cut the meat off the leg now. Rest the large end of the leg on a separate cutting board and hold the leg on the opposite end. Carve slices of turkey off of the thigh, then the drumstick. For best results, cut medium-thin slices using a downward motion. Work around the leg of the turkey.

Figure C

Separate the wing from the body, much the same way as with the leg (figure C). Use the fork to pull the wing away from the body if necessary. Place the knife on the joint and separate, cutting through the joint if necessary. Set the wing aside.

Figure D

The wishbone is right underneath the skin in this area (figure D). It meets up with the breastbone and keeps the structure in place. Slip the knife down the length of the breastbone. Once inside the turkey allow the knife to follow the contour of the wishbone, slicing the whole breast off. It should be right next to the bone.

Break off the thigh, using the knife if necessary. Cut off the largest part of the thigh to serve.

Pull out the wing joint. It's very tough and fibrous, so its only use would be for a stock later.

Figure E

Start slicing the breast, flat side down, at about a 60-degree angle. Slice all the way down in that manner (figure E). To pick it up after slicing, slide your hand underneath it so that the pieces stay intact on the way to the platter.

When finished carving one side of the turkey breast, begin working on the other side. This side will no longer be balanced, so you may need to compensate with the fork.

After removing most of the meat, the turkey frame can be used for soup.

Guests
Andrew Zimmern
Professional Chef and Culinary Expert, Food Works Inc.
1116 Raymond Ave.
St. Paul, MN 55108
Phone: 651-335-7456
E-mail: chefaz@visi.com
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Carving a Turkey

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Carving a Turkey

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