An illustrated guide to carving your Thanksgiving Day turkey

Carving a turkey is intimidating, especially when you’re doing it under the watchful eyes of your family. Our best advice? Don’t overthink it.  

Michael Handal, chef at the Institute of Culinary Education’s New York City campus, said carving a turkey at the head of the table is a matter of tradition, but it's no small feat for the inexperienced cook. 

“Perhaps carving the turkey in the kitchen and arranging it on a platter would be a better option. Indeed, with large gatherings, buffet-style presentation may make a lot of sense,” he said. 

The right tools make any job easier, and carving a turkey is no exception. A dedicated carving set is perfect, since most sets have a knife large enough to easily remove the leg and thigh and slice through the breast, as well as a fork to help lift the sliced meat from the bird. 

If you’re using a standard carving knife, shoot for one that’s 8 to 10 inches, Handal said. Smaller knives can cause jagged, irregular slices – not what you want after all of that work. 

To make carving even easier, remove the wishbone, stuffing or trussing.  

Best chef tips for turkey carving  

How do you dispose of the turkey after carving?

The best way to dispose of a turkey carcass is to make stock or broth. Start by placing the carcass in a pot with vegetables and simmering it to extract the flavor. Once you've finished cooking, strain the stock and discard the bones.

If you can't make stock, you may be able to compost the carcass, but check to see whether your local program allows for meat bones. If composting is not an option, place the carcass in the regular trash.

Avoid putting poultry skin or bones down the garbage disposal: They can clog sinks and damage the disposal's blades. Also, grease, juices and turkey drippings can coat your drain and solidify, which leads to serious clogs.

Source: Paste BN Network reporting and research; Institute of Culinary Education’s New York City campus