The Only Way to Carve a Turkey, According to an Expert
Fourth-generation turkey farmer Heidi Diestel shares the best method.
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Of all the tasks that need to be done for Thanksgiving dinner, there’s one that always feels more intimidating than the rest: carving the turkey. Even if you’ve mastered roasting a juicy, tender bird with crispy, golden-brown skin, breaking down the Thanksgiving centerpiece—especially if you do it with family and friends watching—can be daunting.
That’s why we’ve reached out to a pro, fourth-generation turkey farmer Heidi Diestel of Diestel Family Ranch. Whether you’re a seasoned Thanksgiving host or giving it a try for the first time, you can feel a bit more prepared this year with the following expert carving tips.
The Best Way to Carve a Turkey, According to a Turkey Farmer
Slicing up a beautiful turkey starts with having the right tools. But Diestel forgoes the most commonly used knife for a different one. If you don’t have it already, she recommends skipping the traditional carving knife and using a boning knife instead.
“Boning knives are designed for intricate cuts and specifically to separate meat from the bone or joints,” Diestel said. The blade is usually more flexible than a carving knife, making it easier to work around those tricky spots. So even if you’re not exactly a pro carver, a boning knife can help you make cleaner, more precise cuts. It’s also a more versatile tool that can come in handy all year-round.
“While most people don’t have a ‘boning knife’ in our everyday kitchen, they are super inexpensive and a very handy knife to have for better control when breaking down a turkey or maybe that roasted whole chicken throughout the year,” she said.
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How to Carve a Turkey
Once you have your tools ready, here’s the turkey-carving method Diestel follows:
Start with the legs. First, remove each leg at the joint and separate the thigh. This gives you access to the darker, juicier meat that so many people love.
Move to the breasts: Next, cut each breast as close to the bone as possible. This gives you those beautiful, clean slices you can arrange for easy serving.
Remove the wings: Take off each wing, which you can arrange on your serving platter or save for anyone who loves to dig into those crispy, flavorful pieces.
Slice and arrange: Slice the breast meat at an angle for a more appealing look on the platter, then arrange everything with the thighs, legs, and wings.
Reserve bones: Save these leftover pieces to make turkey stock.
More Turkey Carving Tips
Diestel has a few additional pointers to make sure you get the most out of your bird.
A common mistake, she says, is that “home cooks don’t let their bird rest.” As tempting as it is to dive right in, let that turkey sit after it’s done cooking. This resting time lets the juices settle so you won’t end up with “extremely hot turkey juice spraying out of the bird while carving.”
It’s also crucial to make sure your knife is sharp, no matter what style you’re using. A sharp knife will give you cleaner cuts and less frustration as you work through each piece. Diestel also suggests using a grooved carving board, which helps catch juices and prevent messy spills.
Finally, if you’re feeling a little nervous about carving on the big day, do a practice round. “If a turkey feels too large, grab a whole rotisserie chicken and practice on your weeknight dinner before the big day,” advised Diestel. Not only will it help you feel more confident for the big day, but dinner will feel fancier, too.
