Look Like a Turkey Pro

Maybe it’s your first time preparing a turkey for your socially-distanced family Thanksgiving get together, or you’re a pro but want to perfect your craft to deliver the best-looking turkey for your friends. Either way, we thought it would be helpful to provide a go-to guide on how to properly carve a turkey! Lucky for us, Chef Nic Bour of the Farmhouse at Serenbe was featured carving a turkey on Good Day Atlanta yesterday, Thanksgiving Day.

First things first: what exactly do you need? To start, you’ll need a slicing knife, a scimitar knife and a large cutting board (we think wooded cutting boards are best, but use what you’ve got). The slicing knife is extremely sharp and used for, obviously, slicing, while the scimitar knife is a bit slimmer and meant for fine work within the body of the bird. You’ll also want a large nice platter for presentation.

Chef Nic advises to start carving the breast first. While some people start with the legs, leaving those on and removing the breast first will provide more balance and stability. Which sounds like a great idea while handling a knife, you know? So, using the scimitar knife, start cutting along each side of the breast bone, using the knife as a guide to cut as close to the bone as possible. Cut all the way down along the breast bone, then again right next to the thigh and wing - this should keep the whole breast in tact. Repeat this on the same side, then set aside on your platter.

Now you’ll want to remove the thighs and legs. Find where the thigh bone connects and slice along that joint, removing the whole leg. There is an option to cut up the legs, or drumsticks, but Chef Nic decided to leave them whole as kids usually like those the best. Next, remove the bone from the thigh and carefully use the slicing knife to cut the thigh into even pieces.

Lastly, remove each wing, keeping those whole as well. You’ll then want to take each breast and carefully cut vertical slices so that each piece of meat has a nice piece of crispy skin attached. Because everyone’s favorite part is the skin, right?

Assemble the perfectly carved turkey onto your platter, and maybe add a nice green garnish, such as rosemary or parsley for a pop of color. Serve and enjoy!

To watch the full segment from Good Day Atlanta, click here.

Bonus video from Chef Nic and Sous Chef Demetrius: What to do with the Leftovers

‍