How to carve a turkey: a plain order of cuts, and what to do while it rests

Carving a turkey is easier in a set order, and most of the work happens before you pick up the knife. USDA and Butterball agree on the first step: let the cooked bird stand about 20 minutes. USDA says this lets the juices set, and that the turkey will carve more easily.

Before you cut: the 20-minute rest

When the thermometer reads 165°F in the thigh, wing and breast, take the pan out and move the bird to a carving board or leave it in the pan. Tent it loosely with foil. This is the window to make gravy, since the drippings are still hot, and to move the oven to whatever the rolls or casseroles need. USDA also says to remove all stuffing from the turkey cavity, so this is a good moment to do it.

Carve in this order

These steps follow Butterball's instructions. Butterball's page presents breast, legs and wings as separate sets of cuts; taking the legs and wings off first is a common order that leaves the breast clear for slicing.

1. Start with the legs. Cut the band of skin that holds the drumsticks. Grasp the end of a drumstick, put your knife between the leg and the body, and cut through the skin to the joint. Pull the whole leg out and back, using the tip of the knife to disjoint it. Then separate the thigh from the drumstick at the joint.
2. Take off the wings. Steady the bird with the fork in the upper wing. Make a long horizontal cut above the wing joint through the body frame. The wing can be disjointed from the body if you want.
3. Slice the breast. Start halfway up the breast and slice straight down in an even stroke. When the knife reaches the cut above the wing joint, the slice falls free. Each next slice starts a bit higher.
4. Plate as you go. Fan the breast slices on the platter, with the thigh and drumsticks beside them. Slice the thigh meat off the bone if you want to serve more evenly.

Butterball also says to use a sharpened, straight-edge knife and a carving fork.

Keep it safe while you carve

USDA says hot food should stay at 140°F or above until it is served, and that perishable food should not sit out more than 2 hours (1 hour in temperatures above 90°F). If you carve before guests sit down, cover the platter and keep it hot in a warm oven or, for a short time, in a covered pan. Once everyone has eaten, move the leftovers to shallow covered containers within 2 hours, as set out in our leftovers guide.

Common problems

• The bird slides around. Use the fork, and put a damp towel or a non-slip mat under the board.
• Juices run off the board. A groove or a rimmed sheet pan under the board catches them; pour them into the gravy.
• You do not want to carve in front of guests. Carve in the kitchen and bring a platter to the table; cover it to keep it hot.

Related

Plan the oven and the rest around the bird with the one-oven schedule, and see the gravy and sides timing guide for what to do during the rest.