Carving a turkey may seem daunting, but with the right steps and a little know-how, you can present perfectly carved turkey sections that are easy to serve and enjoy. Follow this simple guide to carve your turkey cleanly and efficiently while making the most of every section of the bird.
Step 1: Remove the Leg Sections (Marylands)
Start by removing the leg sections, also known as the Marylands (the drumstick and thigh).
Look for the natural opening between the drumstick and the side of the breast.
Gently run your knife through this gap, and you’ll find the skin opens up effortlessly.
Step 2: Separate the Legs
Bend the leg away from the body, with the initial cuts you made, it should be easy to pry the legs away from the body.
Use the tip of your knife to carefully separate the joint. At this point, you’ll have your Maryland—which includes the drumstick and the thigh—ready for serving or slicing.
Step 3: Remove the Wings
Next, move on to the turkey wings. Hold the wing firmly and locate where it connects to the breast. Make a cut where the wing starts to separate from the body. Use your knife to carefully cut around the joint.
As you get close to removing the wing, Bend it down and use your knife to detach it completely. Repeat this process on the other side.
Step 4: Remove some of the Carcass for Easier Carving
Before carving the breast, it’s a good idea to remove a portion of the frame (the carcass) which allows it to stand. This makes carving the breast off much easier.
Don’t discard the carcass—it’s perfect for making a rich, flavourful turkey stock that can be used for soups, sauces, or gravies.
Step 5: Carve the Turkey Breasts Off the Bone
Now it’s time to carve the turkey breasts.
Start by identifying the breast bone that runs down the center of the bird.
And the wishbone, which forms a “V” shape near the top of the breasts.
To remove the breast:
- Score lightly about 1 cm to the left and right of the breast bone, then cut all the way down along each score.
- Use your cutting hand to carve around the breast while your other hand gently peels it away from the bone.
You’ll end up with a whole turkey breast, tenderloin intact, ready for slicing.
Step 6: Slice and Serve the Turkey
Now that you’ve removed all the key turkey sections, it’s time to slice and serve.
- Turkey Breasts: Slice the turkey breast into clean, even slices about half an inch thick. These will be tender, juicy, and perfect for plating.
- Wings: To serve the wings, run your knife along the joints to separate them. If you wish, cut out the smaller flights (end pointed pieces) and set them aside..
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Maryland (Leg Sections): Flip the Maryland over so you can see the bone clearly. Cut straight down to separate the drumstick from the thigh.
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Serve the drumsticks as they are. -
For the remaining thigh meat, carefully run your knife around the bone to debone it. -
Once deboned, slice the thigh meat into even portions for serving.
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The Final Touch
You’ve now carved your turkey cleanly and efficiently, with each section ready to serve. Arrange the sliced breast, drumsticks, wings, and deboned thigh meat beautifully on a platter. Pair the turkey with warm gravy, cranberry sauce, and your favourite sides for a meal that’s as elegant as it is delicious.