How to Carve a Turkey (Video)

Video Provided By: Handmade TV

Get the most meat from your bird--watch this video to learn how to carve a turkey.

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Watch the video, then try the recipe!

Roast Turkey with Sausage

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Anitaluv

Nov. 23, 2009 10:42 pm

I don't know about cutting a turkey, but I like my turkey slices alot thinner! These are more like chunks!

Terry NS

Nov. 25, 2009 8:06 am

I agreed. Mine are also a lot thinner, I also carve the dark meat into thin slices as well. The video is very nice and helpful though.

Dynoconnoisseur

Nov. 25, 2009 5:23 pm

Joel I really like the presentation, as I have carved with a different method for many years, I can't wait till its cooking time again tomorrow, and then the grand finally... Dinner...yummmmmmmmm BTW...football too.....YEAH!

Trouble

Nov. 25, 2009 7:13 pm

Thank you with all the stress I feel from cooking this huge meal it was nice to see how to carve it with peaceful music.. thank you

Harold

Nov. 25, 2009 11:30 pm

I've cut turkey for years, this is the first time someone showed others how to cut. good job

captainbob

Nov. 26, 2009 1:33 am

If you want the slices thinner then just cut them thinner.I cut my turkey up the same way then after the meal the nexts day I take what is left to make my soups.Nothing goes to waste here and I love cooking it to.

scruffyjock

Dec. 23, 2009 5:49 am

Another way of presenting a LARGE bird beautifully as well as making it easy to carve on the day is to de-bone the legs BEFORE cooking. Remove the legs from the bird and using a very sharp knife take out the bone and then flatten out the whole leg skin side down. Make two different colourful stuffings e.g. apricot, cranberry etc. Shape each stuffing into a sausage the same length as the legs. Wrap leg meat round the sausage making what looks like a very large sausage roll. Use toothpicks to fasten the skin together. Wrap each turkey and stuffing roulade in foil and put on either side of prepared crown on roasting tray. Cover and roast in your usual way. Leave to cool. To serve, remove foil and toothpicks, slice the roulade and lay slices round the turkey crown. It looks impressive and only leaves the breast to carve on the day.

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