How to Carve Your Turkey

 

REMEMBER: 

Ensure your turkey is cooked to an internal temperature of 80°C with the thigh juices running clear.
Allow your turkey to rest 10 minutes before carving to allow time for the flesh to relax and for juices to be reabsorbed into the meat before carving

There are a number of methods used to carve turkey. Here is one:

  1. Keeping the turkey on its back (breast-side up), cut the skin between the thigh and the body.
  2. Remove the entire leg (thigh and drum) on both sides.
  3. Place the legs flat on a chopping board and cut between the thighs and the drums to separate them.
  4. Pull each wing outward from the body and cut through the joints where they join the body.
  5. Cut the wings in half at their joints.
  6. Insert the knife on one side of the breast bone as close to the bone as possible. Cut along the side of the breast bone. Using the knife, follow the rib cage and cut down under the breast meat, lifting it away from the rib cage.
  7. Repeat for the second side. (An alternative is to carve the breast in slices directly from the turkey)
  8. Cut the breast meat into slices or portions.
  9. If you have stuffed the turkey, remove the stuffing with a spoon into a serving bowl.