Be sure to check out the recipe for Marinated Turkey for an interesting take on the traditional oven-roasted turkey.
Carving a turkey is just like carving an extra-large chicken. The same method can therefore be used for either. To carve poultry, use a very sharp carving knife and a fork or tongs.
- Remove the trussing string.
- Cut through the skin that connects the breast and the drumstick. Slice down until you reach the joint. Grab the leg and push down, separating the leg and thigh from the bird. Use your knife to slice through the joint, i.e. where the bones join.
- Separate the drumstick and the thigh by cutting through the joint that connects them. Transfer the drumstick to a serving platter. Set aside the thigh meat on a cutting board to slice later. Do the same with the other leg.
- Remove the wishbone from the front end of the breast. Use your fingers to pull it out. Removing the wishbone makes it easier to carve off the breast meat.
- Find the breastbone. Position a long, flexible knife (or a boning knife) on one side of it, and slice downward, as close to the bone as possible. As you slice, use your other hand to pull the meat away from the breastbone, until you’ve cut the breast off the carcass in one piece. Transfer the breast to the chopping board.
- Remove both of the wings from the carcass.
- Remove the meat from the thigh and transfer the thigh meat to the platter.
- Slice the breast meat against the grain and transfer it to the platter.
- Set aside to cool, cover and refrigerate until ready to plate or reheat.