A big roasted turkey is a meal for special occasions. As such, its easy to be out of practice when it comes to slicing or carving one. Thin, wide slices of turkey are ideal because they allow for easy portion control and proper presentation. In most cases, only the breast meat is thin sliced. The leg, thigh and wings are typically served whole and are difficult to slice into thin, equal-sized pieces. Rest the turkey for 10 to 15 minutes after you remove it from the heat source to allow the interior juices to reabsorb into the meat, ensuring tenderness and juiciness.
Step 1
Pull the leg gently and slide the knife down through the joint to remove the leg and the thigh. Repeat on the other side and set both legs and thighs aside.
Step 2
Grab the wing and insert the knife horizontally above the wing joint, slicing down and in to remove the wing. Repeat on the other side and set both wings aside.
Step 3
Position the knife about halfway up the breast---along the length of the turkey--and slice straight down until you hit bone.
Step 4
Continue slicing the turkey into thin slices, working your way up the breast. Repeat on the other side.
Tips and Warnings
- You may find that an electric carving knife gives you more control and power when thin slicing a turkey.
Things You'll Need
- 8- or 10-inch carving knife
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