With the holidays just around the corner, many people are getting ready to prepare their famed Thanksgiving or holiday turkey feast.  But, do you really know how to carve a turkey correctly to ensure that you get the maximum meat off of the bird and don’t waste too much while you’re cutting?  Here are the proper kitchen knives to use, the proper ways to cut and more turkey carving tips to help you get all of the meat you can off of the bird:

First, cut off the band of skin that is holding the drumsticks onto the bird with a carving knife or paring knife if your carving knife is too big (the bones should already pull apart easily).  Firmly grab the end of the drumstick and then slick through the skin holding the drumstick in place while you gently pull it away from the bird.  You should easily be able to take the drumstick off and place it aside on the serving tray or plate.

Second, use your serving fork to hold the bird in place by inserting it into the top of the turkey.  Then, make a long cut, horizontally across the wing joints down through the frame of the turkey.  The wing will more than likely come apart from the bird while you make this cut, just place it aside on the serving tray as well.

Third, cut down through the turkey with a carving knife, with an even stroke that starts about halfway up the side of the turkey breast on either side.  As soon as you get to the wing joint, close to where you just were, the piece that you just cut should fall off to the side.

Fourth, you want to keep making these types of slices across the breast of the turkey, moving upward until you reach the top of the bird.  You should be able to get several larger slices of turkey breast by using this method, and some smaller ones as well.  Place them aside on the serving tray or plate and continue working your way up the turkey.

Fifth, you want to start back at the first step above, just on the opposite side of the turkey that you are on now.  You’ll start over with the drumstick, move to the wing, and then on to slicing the turkey breast.

Once you have finished both sides, you should have several large pieces of turkey breast, the drumsticks and wings on your serving plate.  Then, you can move on to other smaller areas of the turkey that hold the dark meat or other pieces of light meat that you might have missed in your first cuts.

Slicing up a turkey for Thanksgiving or any holiday is very easy if you form these easy turkey carving tips.  You don’t have to worry about learning how to carve a turkey from some book or think it’s harder than it really is.  Carving a turkey is very simple and a great way to enjoy the company of your family and friends during the holidays.  If you still are worried or unsure about carving the turkey, you can always as one of your guests to carve it for you.  Either way, you will end up with a great holiday meal.

Feel free to use our print-off instructions:

Click this image to view/print the Butchers Turkey Carving Instructions.

Here’s a helpful and quick video: