Turkey Carving Tips

  1. Allow the turkey to rest for at least 20 minutes before carving, so that the juices remain in the meat.
  2. Carefully move the turkey to the cutting board.
  3. Always use a sharp knife. A chef’s knife or carving knife is best.
  4. Cut each breast off completely first. Slice the breast meat and place on a warm platter.
  5. Cut the legs and the thighs right off the bone and serve on the platter. Garnish with seasonal fruit and herbs.
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