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# How to Carve & Slice a Turkey

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<!-- video src="https://cdn.jwplayer.com/manifests/0ve16GRs.m3u8" -->
## Video: How to Carve & Slice a Turkey

[Watch (HLS stream): How to Carve & Slice a Turkey](https://cdn.jwplayer.com/manifests/0ve16GRs.m3u8) (2:21)

![How to Carve & Slice a Turkey](https://cdn.jwplayer.com/v2/media/0ve16GRs/poster.jpg?width=720)

_Published 2015-11-21. Test Kitchen Director Robby Melvin demonstrates his favorite way to carve and slice a turkey._


---

Jul 27, 2023 7:11 PM UTC

---

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### Protest in Turkey

---


## Transcript

I'm gonna show you my favorite way to carve a turkey. First thing you wanna do is remove the leg and thigh, keeping your knife close to the bone and nice fluid strokes until you can expose the high joint, again keeping your blade as close to the cork as possible. Then you want to remove the breast, find the breast plate and just make very nice long cuts right along the breast bone keeping your knife flush with the breast plate using your hands to open it up making smooth strokes cutting right around the lean joint to remove the breast. And then the same thing on the other side. This is so easy to do.

You just follow the natural grain of the bird from the leg to the thigh and the breast all the way down. Follow the muscle groups. Here's removing it to the bone as you exposed it and you'll see how simple this is to take it right off. Let's start with thigh and just make nice slices right off the bone. Keeping your knife as close to the bone as possible and to use your hands to expose the joint leave the leg intact and just trimming like that with all the meat directly off the bone there. So we're gonna arrange this just right around the leg with pieces of dark meat. Then you have your breast to make nice slices directly across keeping that to that crispy skin.

I'm gonna show you my favorite way to carve a turkey. First think you wanna do is to remove the leg and thigh keeping your knife close to the bone and nice fluid strokes until you can expose the hip joint. Again, keeping your blade as close to the cork as--

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