How To Carve A Turkey Like A Pro
HOW TO CARVE A TURKEY LIKE A PRO
When it comes to carving a turkey, not just any knife will do. You need a knife that’s:
- Sharp
- Comfortable to hold
- Easy to control
- Made to last
That’s where Rada Cutlery shines. Our knives are made in the USA, crafted with surgical-quality stainless steel, and designed for precision. Whether you’re slicing breast meat or removing the legs, Rada knives make the job smooth and simple.
Top picks for turkey carving:
- Carving/Boning Knife – Long, sharp, and flexible, the blade of this knife is perfect for carving around joints and bones and provides clean slices.
- French Chef – Some cooks prefer the feel of a chef’s knife when slicing meat. If that sounds like you, the French Chef is ideal.
- Stubby Butcher – This knife does it all. Use it to slice meat, chop veggies, and cut a pie.
- Carving Fork – Holds the turkey steady while you carve.
Before you start carving, here are a few quick tips:
- Let the turkey rest – After roasting, let the turkey sit for 30-45 minutes. This keeps the juices in the meat.
- Use a cutting board – A board with grooves helps catch juices and keeps your counter clean. Don’t have a grooved board? Just place any cutting board into a large baking pan with sides. (Check out Rada’s Flexible Cutting Board and Half Sheet Pan.)
- Have your Rada knives ready – Make sure they’re clean and sharp!
Here’s a simple breakdown of the carving process:
Remove The Legs And Thighs
Use your Rada knife to cut through the skin between the leg and body. Pull the leg away and slice through the joint.
Separate The Drumsticks
Cut between the drumstick and thigh. Serve the drumbsticks whole.
Carve The Thigh Meat
Slice the thigh meat across the grain for tender pieces.
Remove The Breasts
With your Rada knife, cut along one side of the breastbone. Follow the curve of the ribcage to remove the whole breast.
Don’t Forget The Wings
Cut them off at the joint and serve as-is or save them for soup.
Slice The Breast Meat
Place the breast on the board and slice it crosswise into even pieces.
After the feast, don’t forget to take care of your tools:
- Hand wash your Rada knives with warm, soapy water. Need new dishcloths? Rada has them!
- Dry them right away to keep them in top shape.
- Store them safely—our Essential Oak Block is perfect for this! Rada’s Quick Edge Knife Sharpener is a great add-on!
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