Carving a bird does take some practice but once you learn how to do it, you can use the same techniques to carve any type of poultry.

 

To carve a bird, you will need a sharp boning or slicing knife. A dull knife can make the process difficult and increase your risk of injury. It is a good idea to have a cutting board large enough for your bird. If you do not have an appropriate board, you may set two boards of the same height next to each other. Remember to properly anchor your cutting board to prevent slippage. Dampen a cloth and place it under the boards to prevent the board from moving while carving.

 

To cut the bird, start at the leg. Pull the leg away from the bird and look for the joint at the body. Always cut bones at the joint. Cutting through bone will dull your knife and increase the risk of injury. Once you have found the joint, simply cut through to remove the leg. Next, find the joint between the thigh and drumstick. Cut through the joint and place the portions on a platter. You may choose to carve the meat off the bones at this time. Repeat this process on the other leg and carve the meat onto the platter. Set excess bones aside for later use.

 

Next, remove the wings from either side of the bird and place on platter. To remove the breast meat, find the breast bone which runs along the middle of the breasts. Make a shallow incision along the left or right side of the bone. Increase the depth of the cut using long smooth strokes by pressing the knife along the side of the rib cage. Continue to increase the depth of each incision until you have found the joint at the neck. Cut through the joint to release the breast meat from the carcass. Cut the breast meat into even portions by slicing the meat against the grain. Using a spatula, transfer the meat to the platter. Repeat this process on the other side of the bird.

Once all the meat has been carved and reserved on the platter, you may moisten the meat with additional pan drippings before serving. The platter can be garnished with roasted vegetables or herbs for extra eye appeal.

 

The carcass and bones can be frozen and used to make turkey broth for soup. Use any additional vegetables or aromatics for making the soup.

 

Learning the basic principals of carving poultry is a transferable skill that can save you both time and money in the future.