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How to carve a turkey

A turkey with all the trimmings is a glorious thing. When the table is set and everyone’s seated, it’s time to carve that bird! 

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Place on a cutting board and remove string

Place the turkey on a cutting board for easy handling and secure cutting. Begin cutting through the skin that connects the breast to the thigh. Keep going until you reach the joint.


Remove legs

Grab the leg and slice, separating the leg from the bird. You can use a chef’s knife to slice through the joint. Angling the knife towards the bone as you cut. Repeat on the other side.


Separate the drumsticks

Separate the drumstick from the thigh by cutting through the joint. Repeat with the other drumstick.


Remove the wishbone

Remove the wishbone, located at the front of the breast. Doing this will make it easier to carve the breast meat.


Slice the breast meat

Starting halfway up the breast, slice downwards until the meat falls off. Repeat this until you’ve carved the whole turkey breast on both sides of the bird. Next, slice the breast meat at a slight angle.


Arrange on a platter

Once sliced, place all your meat arranged beautifully on a platter and serve. Don’t forget the cranberry sauce!