Most grocery stores sell pre-cut and packaged turkey parts like wings, legs, and breasts. It can be more economical to purchase a whole turkey and cut it up at home. When choosing a turkey to cut up, a utility grade turkey is a good choice. Just make sure that the turkey isn’t pre-stuffed or has a built-in pop-up timer.
Because the tissue will still be somewhat stiff, cutting up the turkey will be easier if it is well chilled or even slightly thawed. To guarantee optimal results, a very sharp knife—ideally a 6″ (15 cm) boning knife—is necessary, and sturdy kitchen shears are useful. These tools should be very carefully handled and used cautiously to avoid injury.
Before you begin, remove the plastic leg clamp if there is one. Remove the giblets and neck, which are usually found in the body cavity, in a little package. Use these along with other discarded parts (see below) to boil for soups and stock if desired.
Cutting up a raw turkey can seem like a daunting task, especially for those who haven’t tackled a whole bird before. But fear not, my fellow poultry enthusiasts! This detailed guide will walk you through the process step-by-step, from prepping your workspace to carving the turkey like a seasoned pro
Gather Your Tools and Ingredients:
Before diving into the turkey-carving adventure, let’s make sure you have all the necessary tools and ingredients at your disposal:
- A sharp chef’s knife: This is your trusty weapon in the battle against the turkey. Choose a knife that feels comfortable in your hand and is sharp enough to slice through the meat smoothly.
- A cutting board: Opt for a sturdy cutting board that won’t slide around as you work your magic. A large cutting board will provide ample space for maneuvering the turkey.
- Kitchen shears: These come in handy for separating the legs and wings from the body.
- Paper towels: Keep a roll of paper towels nearby to clean up any spills or drips.
- A roasting pan or baking dish: This will be your turkey’s temporary home while it awaits its transformation in the oven.
- A raw turkey: Choose a turkey that fits your needs, whether it’s a small bird for a cozy gathering or a behemoth for a festive feast.
Preparing Your Workspace:
Now that you have all the essentials gathered, let’s prep your workspace for the turkey-carving operation:
- Choose a clean, well-lit area: Good lighting is crucial for ensuring you don’t miss any crucial steps or hidden bones.
- Clear the area of any obstacles: Make sure there’s enough space around your cutting board for maneuvering the turkey without knocking over anything.
- Wash your hands thoroughly: This is a golden rule in the kitchen, especially when handling raw poultry.
Carving the Turkey:
With your workspace prepped and your tools at the ready, it’s time to tackle the turkey itself. Follow these steps to carve your turkey like a culinary maestro:
- Remove the giblets and neck: These are usually tucked away in the cavity of the turkey. Discard them or save them for making gravy or stock.
- Separate the legs: Locate the joint where the leg connects to the body. Using your chef’s knife, cut through the joint, separating the leg from the body. Repeat for the other leg.
- Remove the wings: Find the joint where the wing meets the body. Cut through the joint to remove the wing. Repeat for the other wing.
- Carve the breast: Place the turkey breast-side up on the cutting board. Starting at the top of the breastbone, slice downwards along the bone, separating the breast meat from the bone. Repeat on the other side of the breastbone.
- Slice the breast meat: Once the breast meat is separated from the bone, slice it into thin slices against the grain.
Additional Tips and Tricks:
- Sharpen your knife regularly: A sharp knife makes the carving process much easier and safer.
- Use a sawing motion when cutting through the joints: This helps prevent the knife from slipping and ensures a clean cut.
- Don’t be afraid to ask for help: If you’re feeling overwhelmed, don’t hesitate to ask a friend or family member for assistance.
- Get creative with the leftover turkey: There are endless possibilities for using leftover turkey, from sandwiches and salads to soups and stews.
Frequently Asked Questions:
- What’s the best way to thaw a frozen turkey? The safest way to thaw a frozen turkey is in the refrigerator, allowing 24 hours of thawing time for every 4-5 pounds of turkey.
- How long can I store a raw turkey in the refrigerator? A raw turkey can be stored in the refrigerator for up to 2 days before cooking.
- What’s the best temperature to cook a turkey? The USDA recommends cooking a turkey to an internal temperature of 165°F.
Additional Resources:
- The National Turkey Federation: https://www.eatturkey.com/
- The USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/
Cutting up a raw turkey might seem intimidating at first, but with the right tools, techniques, and a little bit of practice, you’ll be carving turkeys like a pro in no time. Remember, patience and a steady hand are key to achieving perfectly carved slices. So grab your chef’s knife, don your apron, and get ready to conquer the turkey-carving challenge!
Step One: Cutting the Wings from the Body
Lay the turkey on its back. Pull wing away from the body and pierce the skin with your knife. Keep pulling and cut through the joint while continuing to pull to release the wing from the body. Repeat on other side. The wing can be divided into three sections if desired: the middle section, the wing tip, and the drummette, which is the upper portion that is cut through the elbow joint. These sections can be used separately or combined. Though there isn’t much meat left, the wing tip can be removed and used to make stock or soup.
Step Two: Cutting the Legs
Next, take the leg off, by first breaking through the skin with your knife to reveal the joint. To release the leg, cut directly between the joints and pull the leg away from the body with enough force to cause the socket to pop out. Repeat on other side.
Now that you have removed the leg quarter, you can split the thigh from the drumstick, if desired. Finding the joint by feel will become easier with practice. Then, insert the knife into the center of the joint and cut through—the softer joint will make this easy for the knife to cut through.