How to Carve a Turkey
Knowing how to carve a turkey can give you a leg up on one of the biggest food holidays of the year. Some chefs start by detaching the wings, but we prefer to leave them on the bird for added stability while removing the leg quarters. We also avoid turning the turkey breast side down during carving so as not to mar its crisp skin. Make sure to rest the bird, uncovered, for around 45 minutes before carving so it is cool enough to handle and its juices have time to redistribute.
How to Temp and Rest Your Turkey
Removing the turkey from the oven as soon as it has come to temperature is one of the keys to moist meat. Many supermarket turkeys come with a preinserted timer set to pop when the temperature of the bird reaches 178 degrees Fahrenheit. But if you wait that long your breast meat will be dry and overcooked. We recommend that you remove the bird from the oven when the breast temperature reaches 165 degrees and the thickest part of the thighs reaches between 170 and 175 degrees.