Traveling Knife Gal
The knife you want for carving a turkey
Cutco 9" Carver #1723
A long, narrow blade that cuts each breast slice in one smooth stroke, with Cutco's Double-D® edge to glide through crisp skin without tearing it.
- Blade
- 9 inches
- Edge
- Double-D®, three recessed cutting edges
- Steel
- 440A high-carbon stainless
- Build
- Full tang, 3 nickel-silver rivets
- Made in
- Olean, New York
- Guarantee
- Forever Guarantee with free sharpening
Let the cooked turkey rest about 20 minutes. Then remove the legs, split them into drumsticks and thighs, take off the wings, and lift each breast off the bone in one piece. Slice the breast across the grain on the cutting board, about 1/4 to 1/2 inch thick. Use a long, sharp carving knife and a carving fork.
Rest it first
Carving starts before the knife comes out. Once the turkey reaches a safe 165 °F (check the thickest part of the breast and the innermost part of the thigh and wing with a food thermometer), move it to the board and let it stand for about 20 minutes. That's the USDA's own advice: the juices settle back into the meat instead of running all over the board, and a rested bird is firmer and much easier to slice cleanly.
Tent it loosely with foil while it rests. Twenty minutes is also exactly the time you need to finish the gravy and warm the platter.
What you need
- A long, sharp carving knife or slicer (8 to 10 inches). Length lets you cut each slice in one smooth stroke instead of sawing.
- A carving fork to hold the bird steady without your fingers near the edge.
- A big cutting board with a juice groove. Set it on a damp towel so it can't slide.
- A warm platter and a small pot of warm broth (more on that below).
- Kitchen shears (optional) for snipping through stubborn joints or the backbone.
If your knife has been crushing tomatoes lately, sharpen it before the holiday, not during. A dull blade tears the skin and shreds the breast.
Carving, step by step
- Take off the legs. Pull one leg away from the body. Slice through the skin between the breast and the thigh, then press the leg outward until the hip joint pops. Cut through the joint and the leg comes off in one piece. Repeat on the other side.
- Split each leg. Turn the leg skin side down and find the line of fat between the drumstick and the thigh. Cut straight down along that line through the knee joint. If you hit bone, wiggle the knife slightly toward the drumstick until it slides into the joint.
- Slice the thigh meat. The thigh is the juiciest dark meat. Cut along the bone to free it, then slice the meat. Leave the drumsticks whole for the people who want them.
- Remove the wings. Pull each wing out from the body, find the shoulder joint where it meets the breast, and cut straight through it.
- Lift off each breast in one piece. Find the breastbone running down the center of the bird. Make a long cut along one side of it, then keep the knife angled against the rib cage and use short strokes to peel the whole breast half away. Use the fork, not your hand, to ease it off. Repeat on the other side.
- Slice the breast on the board. Lay the breast skin side up and slice across the grain, about 1/4 to 1/2 inch thick. Every slice gets a strip of crisp skin, and cutting across the muscle fibers keeps white meat tender.
- Arrange the platter. Breast slices down the middle, thighs and drumsticks on one side, wings on the other. Carve only what you'll serve now and keep the rest in larger pieces; big pieces stay juicier.
Why not slice it on the bird? The classic "carve it at the table" method gives you short, uneven slices and leaves meat on the frame. Taking the breast off whole and slicing it on the board is faster, neater, and gets you more meat from the same turkey.
The best knife for carving a turkey
You want a long, narrow blade. A carving knife or slicer (8 to 10 inches) can cut a full breast slice in one pull. A chef's knife works in a pinch, but its wide, tall blade drags through the meat, and a short knife forces you to saw back and forth, which shreds the slices.
Edge matters too. A straight edge gives the cleanest slices of breast meat, and serrated-style edges grip crisp skin well. Cutco's 9" Carver and 9-3/4" Slicer both use the Double-D® edge, three recessed cutting edges along the blade that cut cleanly with less pressure and stay sharp. Either one with a Carving Fork is the classic holiday pair, and the Carving Set puts them together. Faith can also help you build them into a custom knife block.
A sharp knife is a safe knife: it goes where you aim it instead of slipping. Every Cutco knife includes free sharpening under the Forever Guarantee, and Faith sharpens Cutco at her service events. See upcoming sharpening events.
Keeping slices warm and juicy
- Warm the platter in a low oven for a few minutes before you plate.
- Spoon a little warm broth or pan juices over the sliced breast just before serving.
- Keep dark meat and breast separate; dark meat stays moist longer, so carve breast last.
- Cover the platter loosely with foil if dinner is running late.
Leftovers
Don't leave turkey out more than 2 hours. Pull the remaining meat off the bones, refrigerate it in shallow containers, and use it within 3 to 4 days (or freeze it). Save the carcass for stock.
Questions
How long should a turkey rest before carving?
About 20 minutes, loosely tented with foil. The USDA recommends letting a cooked turkey stand 20 minutes so the juices settle, which also makes it easier to carve.
What is the best knife to carve a turkey?
A long, narrow carving knife or slicer, about 8 to 10 inches, paired with a carving fork. The length lets you cut each slice in one smooth stroke instead of sawing.
Should you carve a turkey at the table?
You can, but it is easier to remove each breast whole and slice it on a cutting board. You get longer, even slices with skin on each one and more meat off the bird.
Which way do you slice turkey breast?
Across the grain, about 1/4 to 1/2 inch thick. Cutting across the muscle fibers keeps white meat tender.
Is an electric knife better for carving a turkey?
An electric knife works, but a sharp carving knife gives cleaner slices with less tearing of the skin, and it is easier to control around the joints.
How long is leftover turkey good for?
Refrigerate leftovers within 2 hours in shallow containers and use them within 3 to 4 days, or freeze them.
Sources: USDA Food Safety and Inspection Service: Let's Talk Turkey · Cutco: Anatomy of a Kitchen Knife