How to Carve a Turkey: Simple Steps for Success

ALL-CLAD CHEF AMBASSADOR NINA COMPTON & CIA GRADUATE

How to Carve a Turkey: Essential Tips and Techniques for Perfect Results

Everyone has their own method for making turkey for the holidays. Whether you drench a cheesecloth in butter and drape it over the bird, or turn to a grill for a smokier flavor, how to carve a turkey is sometimes a universal conundrum.

All-Clad resident chef Derek Finocchiaro helped demystify breaking down a whole turkey in a few easy steps. 

Essential Tools and Pre-Carving Preparation

There are a few kitchen tools that are helpful to have handy when learning to carve a whole turkey like a pro. The essentials include a carving set with a sharp knife and a fork to help secure the bird. You'll also want a stable work surface, like a strong cutting board that is also gentle on knives. 

When picking a cutting board, focus on one with grooves that will capture any juices that may drain during the carving process. End-grain cutting boards are a great choice for carving and serving turkey for the holiday season. 

How Long Should Turkey Sit & Rest Before Carving?

Resting is important for locking in the juices of a turkey. Carving too soon will cause the juices to drain, resulting in a dry turkey. How long a turkey needs to rest depends largely on the size of the turkey. Depending on how many people you're serving, opting for two smaller turkeys (around 12-13 pounds each) versus one larger turkey. 

For smaller turkeys, it's a good idea to give them at least 30 minutes to rest to lock in the juices. For a larger bird, it's a good idea to let it rest longer, closer to an hour.

Carve Like a Pro: Step-by-Step Technique for How to Cut a Turkey

• Step One: Use a sharp knife to make a clean cut on the side of the turkey, separating the thighs and legs or "drumsticks"
• Step Two: Locate the breast bone and slice on either side of the turkey to separate the breast meat from the carcass
• Step Three: Remove the turkey wings with a quick knife cut on each side of the turkey
• Step Four: Save the carcass for turkey stock by placing it in a freezer bag and clearly labeling it for future use.

Best Way to Slice Turkey Breast and Wings

The best way to slice turkey breast is to focus on cutting against the grain. This keeps the meat moist and tender. If you've left the wings intact when cooking your whole turkey, you can simply serve once removed from the bird for display. 

For presentation, we recommend plating around the sliced breast meat and thigh meat.

Pro Tips for Perfect Turkey Presentation

Chef Derek used citrus, fresh herbs, and grapes to present his holiday turkey. When deciding how to serve your holiday turkey, it's a good idea to think of functional garnishes and accoutrements that complement the flavors you used to season your meat. 

When carving your turkey into easy to manage pieces like thighs, wings, breast meat, etc. you can easily assemble it on a decorative platter, or use the roasting pan the bird cooked in, once the juices and drippings have been drained and made into gravy. 

Again, a sharp knife is key to separating the turkey smoothly ensuring that a beautiful display on the table. 

If you're serving turkey breast instead of a whole turkey, you can still present the sliced breast meat impressively. Similar to a whole turkey, breast meat can be served in its roasting vessel on top of a pan sauce. 

ALL-CLAD FUTURE CHEF’S SCHOLARSHIP - ELIZABETH FRASER

All-Clad has the opportunity to grant students scholarship donations to further their education through the Gift in Kind Program. This year one of our All-Clad Scholarship students is Elizabeth Fraser.

After earning her associate degree in Culinary Arts this past April, Elizabeth will go on to the CIA in Hyde Park, New York, this September, for her Bachelor’s Degree in Food Business Management. 

“My inspiration originated from a toy kitchen and a few childhood movies. Culinary classes and Skills USA competitions followed later in High School, but my formal education began in September 2021 at the Culinary Institute of America. My perspective on food has evolved so much that I am eager for more. I know the CIA was the perfect choice for me.”

 “To say now I can focus less on finances and more on my education and personal growth as an aspiring chef is a bit of an understatement. All-Clad Metalcrafters, you have given hope to many culinary students like me. You will always be my cookware of choice and have my great admiration and gratitude. I will do my best to work hard and continue to earn this honor.”

We look forward to seeing Elizabeth’s hard work and determination help grow her career after completing her education at The Culinary Institute of America. Watching Elizabeth’s journey at the Culinary Institute America makes us proud supporters of the Culinary Institute of America. 

After sending Elizabeth some All-Clad cookware, she was inspired to share a recipe near and dear to her. Please check out her recipe for Ah Bu's Pork Dumplings.

All-Clad stands by the industry leaders and future standout chefs of the Culinary Institute of America.  And as you can see, hard work and a good education can lead you to ignite your passion.

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