Now That You’ve Taken It This Far, It Is Time To Carve That Beautiful Bird!

Follow These 4 Easy Steps to Carve Your Thanksgiving Turkey

STEP • 01

Allow the roasted turkey to rest at least 30 minutes before carving, and then arrange the turkey breast side up on a cutting board.

STEP • 02

Using a very sharp knife and a two-pronged fork to steady the turkey, cut through the skin between the breast and leg. Next, force the leg away from the turkey and cut through the joint to separate the leg completely. Use your hands to rotate the leg away from the turkey to locate the joint. Repeat with the other leg.

STEP • 03

Separate the drumsticks from the thighs by cutting through the joint between them. Leave the drumstick whole, but slice and debone the thighs.

STEP • 04

Next, slide your knife along one side of the breastbone, keeping the knife as close to the breastbone as possible. Gently force the breast away from the turkey until you can remove the breast in one piece. Repeat with the other breast. Cut through the joint to remove the wing and the breast, then slice the breast meat.

DON’T THROW AWAY THE BONES

BE SURE TO KEEP THE TURKEY BONES TO CREATE AN AMAZING TURKEY BONE BROTH THAT TAKES VERY LITTLE TIME.

STEP • 01

Using your hands carefully, break the leftover carcass into four pieces. Transfer the turkey carcass and any other leftover bones from your turkey to a large stockpot and cover with one gallon of cold water.

STEP • 02

Bring to a boil, reduce heat to medium-low, and simmer, skimming the surface occasionally, until stock is concentrated in flavor for about three hours.

STEP • 03

Strain stock into a large saucepan and boil until reduced to 2 quarts, about 1 hour longer.

To make a seasoned broth...

Add fresh savory herbs, onion, celery, carrot, lemon, and salt and pepper, to taste.