Carving Turkey or Poultry


Carving turkey or any poultry such as goose, duck or a roasted chicken can be a bit tricky if you are new to this but it can even be difficult for most of us on occasions. It is so good to see the poultry carved in nice even slices and not have lots of bits and pieces on your plate with lots of small pieces left over.

Here are some tips on how to get the most out of carving turkey or any other poultry.

A good sharp knife is needed to help you carve properly as a blunt one will only make a complete mess of your bird.

First of all place the bird on a wooden carving board or a large plate on it's back with the head to the left. Insert a fork firmly into the breast bone and take hold of the fork with the left hand.

Cut clear to the leg joint and then push the leg firmly away from the carcass so that the joint is exposed, now sever the drumstick and the second joint in one piece from the carcass.

Make an incision either side of the bone in the second joint, cut under the bone at the end, lift it up, cut underneath and between the bone and the meat so that you remove this bone entirely.

Now carve thin slices of white meat from the breast, parallel with the breastbone and then similar slices of the dark meat from the second joint again, parallel with the bone.

You can now serve each person a slice of the light meat and a slice of the dark meat. A few sprigs of parsley or cress can also be used here to garnish and a spoonful of gravy at the side of the plate.

If the pieces of turkey meat from the breast are enough to serve everyone your carving is done. If you need more meat, the wing should be carved next in the same manner as the leg and divided at the joint.

The tip of the wing and the drumstick are not usually served if you are entertaining but can be used for family meals in some other ways such as a hash.

The turkey can be turned over and carved in the same manner if even more meat is needed. Otherwise keep the carcass for use in other recipes such as soups.

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