How to Carve a Turkey: A Guide with Wusthof
The moment the turkey reaches the table, carving this shining centrepiece is the final step before everyone can tuck into their dinner. For many the task of carving the turkey can be daunting in front of guests. It's a technique that can be intimidating but it doesn’t have to be. With the right tools, such as the Wüsthof Classic Carving Knife, you can carve confidently and present a professional spread of turkey meat.
Why the Right Knife Matters
The art of carving focuses on precision, control, and preserving the moisture in your turkey. The Wüsthof Classic Carving Knife is a long knife with a slim blade measuring 20 cm, designed for smooth slicing so you can serve an expertly carved turkey. Wüsthof is known for high-carbon forged German knives and ergonomic handles designed for ease and comfort. Loved too by our Cookery School here at Divertimenti, their knives are an investment in quality for your kitchen, and the carving knife will become your best assistant for hosting duties. Remember: the sharper the knife, the safer the carving—keep your knife sharpened to the blade standard (15–20 degrees).
For complete carving confidence, the Wüsthof Classic Carving Fork is recommended for steadying the bird safely. With fully forged straight tines at 16 cm, the fork provides a strong grip on the bird and acts as a guideline in the cooking process. By inserting the tines into the meat when cooking, if the juices run clear, it is an indication the turkey is ready. Both the Wüsthof Classic Carving Knife and Fork will assist you in carving perfection.
How to Carve a Turkey
We have recommended the tools, so here is our step-by-step guide to carving your table centrepiece.
Firstly, let the bird rest for at least 20–30 minutes, depending on size- a turkey will stay warm for up to an hour when wrapped in foil in a warm kitchen. Carving too soon can cause the turkey to lose juices. Next, move the bird onto a stable carving board or place a tea towel beneath your board to prevent slipping. If you haven’t already, make sure your knife is sharpened for safe and easier carving.
Removing the Legs
To remove the legs, slice through the skin at the top of the leg where it attaches to the body (thigh meat). Locate the joint and pull the leg away from the body to expose it. Then, applying gentle pressure, separate it from the rest of the bird. You can then cut the drumstick and thigh apart from each other. Turn the leg skin-side down to locate the joint again, then use a rocking motion with the knife to separate the two. If you wish to remove the bones from the thigh and drumstick, run the knife against the bone—it should slide right out, as the meat is tender and cooked over a long period of time. The bones make excellent stock or broth.
Carving the Breast
For the breast meat, make a deep cut across the bottom of each turkey breast towards the breastbone to act as a guide. As you cut, pull the whole breast away from the carcass, cutting through the wishbone as you remove the first breast. Repeat on the other side, using your carving fork lightly to stabilise the bird and help lift the meat once released from the body.
Next, carve the breast into even slices, cutting against the grain to keep the meat tender. It is essential to use a smooth slicing motion—not a sawing motion—as this can compromise the texture of the breast meat.
Arranging the Meat
To arrange your carved meat, layer the darker and lighter meat on a platter to attract your guests, or serve straight onto each guest's plate using the fork to lift and the knife to slide the meat into place. Be sure to have warmed the platter you are presenting your turkey on or, alternatively, serve straight onto a warmed plate.
Common Mistakes made:
. Carving too early- your turkey will lose its juices and become dry
. Using a dull knife- make sure your knife is sharpened
. Sawing instead of slicing- this affects the texture of the meat
. Using the wrong knife- not getting the best of the meat
Recommended Tools for the Task
Wüsthof Classic Carving Knife — Our recommended tool for carving turkey, as used by our Cookery School. The Wüsthof Classic series is the most comprehensive range of knives that Wüsthof makes, consisting of over 70 blades to suit every purpose. The carving knife features a thin blade for precision and a contoured handle for grip. (Wüsthof Classic Carving Fork also available.)
Wüsthof Classic Ikon Carving Knife — An upgrade to the Classic Carving Knife from Wüsthof. The Ikon range is designed with handling in mind; its triple-riveted handle provides outstanding grip and a counterweighted heel for excellent balance and control. It also features Wüsthof’s PEtec (Precision Edge Technology) for long-lasting sharpness.
Wüsthof Classic Ikon Carving Set — Includes both the Ikon carving knife and fork, ready for your next turkey dinner. These tools are also sold separately.
Wüsthof 2-Stage Pull-Through Knife Sharpener — Contains both diamond and ceramic rods to finely sharpen knives. First sharpen with the diamond rod, then hone with the ceramic rod. Use this sharpener to maintain the standard of your Wüsthof knife for ease when carving.
Want to be extra confident in your carving? Join one of our Knife Skill Masterclasses at the Divertimenti Cookery School, where our chefs demonstrate techniques using Wüsthof knives and guide you through the carving process.