Scott Serpas’ Turkey Carving Tips
- Gather your tools: a sharp boning knife, a sharp chef’s knife, a large cutting board, and a platter
- Be sure to let your turkey rest 30 to 40 minutes after cooking before you start to carve.
- Begin by detaching leg quarter from turkey and de-boning the thigh (this will make it easier to slice the dark meat).
- Next, stand the drumstick on its end and slice downward, away from yourself. Be careful, as the leg contains lots of small bones, and cartilage.
- Using the boning knife, remove the breast by following the spine from one end of the breast to the opposite end. Pull the breast firmly away from the carcass, “feathering” the breast off the rib cage with your boning knife. (Removing the breast from the turkey makes it easier to slice and will help you make even cuts and with the most yield.)
- Try not to take a bow.
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