If carving your Thanksgiving turkey feels a bit intimidating, you’re not alone. Award-winning chef and host of “Eat Like a Local” Chris Shepherd is here to help. Here are his tips for how to carve your turkey like a pro.
1. Let It Rest
Before you even think about carving, step away from the bird! Chris recommends giving your turkey 30–45 minutes to rest after it comes out of the oven. This keeps the juices where they belong—inside the meat—not all over your cutting board.
2. Sharp Knife = Better Carving
The right tool changes everything. A well-sharpened, quality knife cuts cleanly through skin and meat with no tearing or sawing. Chris says this is the #1 way to make carving easier and your slices prettier.
3. Take the Breasts Off the Bone
Make a long slice along the breastbone, then guide your knife down around the rib cage as you pull the breast meat away from the bone. Once removed, slice the breast across the grain for juicy, clean pieces.
4. Remove the Legs
Find the joint where the leg meets the body, then make a confident cut straight through. Follow the natural seam and let the joint guide your knife. Boom—legs done.
5. Don’t Forget the Wings
Wings often get overlooked, but they can be a delicious addition to your dinner. Just like the legs, find the joint, and remove with a smooth cut. Easy, crispy, delicious.
6. Stay calm
A steady hand, a sharp blade, and a little patience go a long way. Carving doesn’t have to be a Thanksgiving spectacle—slow down, enjoy it, and carve with confidence.
Watch the video to see how Chris breaks down his bird. Happy carving everyone!