Slicing Roasted Turkey Perfection

Roasting a turkey is a great way to feed a large group, and it's not as difficult as you might think. The key to success is planning: knowing how much turkey to buy, brining the bird, and getting up early enough to get it in the oven. You'll also want to make sure you have the right equipment, like a roasting pan, rack, and meat thermometer. When it comes to cooking, there are a few techniques that will help you achieve a juicy, flavourful bird with crispy skin. First, let the turkey come to room temperature before roasting. This helps the meat cook more evenly. Second, roast the turkey breast-side up to shield the breast meat from drying out. Third, baste the turkey regularly with pan juices or butter to keep the meat moist and promote browning. Finally, let the turkey rest for at least 15 minutes before carving so that the meat can absorb the juices, making it easier to slice.

Rest the turkey before carving

Resting the turkey before carving is an essential step in the cooking process. It ensures maximum flavour and juiciness, and allows the internal temperature to rise by 5 to 10 degrees. The amount of resting time depends on the size of the bird, but a good rule of thumb is to let it rest for at least 20 minutes. A large bird can rest for up to 40 minutes or longer, depending on the temperature of the room. During this time, the juices will redistribute within the meat, resulting in more juice in your turkey and less on your cutting board.

While the turkey is resting, you can prepare your carving station. Gather a sharp knife, a serving platter, paper towels, and tongs. You'll also want to have your side dishes, salads, sauces, and other goodies cooked and ready to be served.

When resting the turkey, cover it loosely with foil to keep it warm. You don't want to seal in the moisture, as this will cause the skin to steam and lose its crispness. If you have an extra oven, you can hold the cooked turkey in there at a low temperature. Simply set the oven to its lowest temperature, cover the turkey with foil, and place it in the oven. To ensure the turkey stays moist, pour some warm water into a pan and place it under the bird.

If you've cooked your turkey well in advance, it's best to carve it and store it in the refrigerator until you're ready to serve. Cut the turkey into pieces that are about 3/4-inch thick to help the meat retain moisture. Then, place the pieces close together on a tray that fits in your fridge, overlapping them slightly. Tightly cover the tray with plastic wrap and refrigerate until you're ready to serve.

When you're ready to serve, remove the carved turkey from the fridge and let it come to room temperature, which should take about an hour. Preheat your oven to 350°F and drizzle warm turkey, chicken, or vegetable stock over the cut pieces. Reheat to your desired warmth, which should take around 15 minutes.

Carving the breast meat

To start carving the breast meat, remove the wings first, then the thighs. Pop out the joints that keep these pieces attached to the bird and cut straight through the joint.

When it comes to the breast meat, slice close to the rib cage with your knife flat against the rib bones. This will ensure you remove as much meat as possible.

Once you have removed all the meat, separate the thighs into thighs and drumsticks, and slice the breast meat into individual slices.

Rest the turkey before slicing

Resting the turkey before slicing is an important step in the cooking process. Firstly, it gives the meat time to reabsorb its juices, which will ensure your turkey is tender and juicy. This also means that there will be more juice in the meat, rather than on your cutting board. Secondly, resting the turkey will give you time to make gravy using the tasty pan drippings. Move the bird to a cutting board and cover it loosely with foil to keep it warm.

Allow the turkey to rest for at least 15 minutes before carving. Some sources suggest resting the turkey for 20 to 30 minutes. This will also give you time to prepare your carving equipment and platter. You will need a sharp knife, a cutting board, tongs, and paper towels. You may also want to garnish your platter with herbs, lemons, cranberries, or apples.

Once you are ready to carve, remove the string tying the legs together using the tip of your chef's knife. Then, remove the legs and thighs by slicing through the skin that connects the breast and the drumstick. Pull back on the leg, laying it flat outward, and push up on the joint from underneath. You may hear a slight pop. Then, cut around the joint and remove the leg and thigh. Repeat this process on the other side and set these pieces aside.

Next, remove the breasts. Slice down on either side of the breast bone, using long strokes. As your knife hits the bottom, use your thumb to gently pull the breasts outward, continuing to slice down and out until the breast meat is removed. If needed, you can slice horizontally at the bottom of the breast from the outside to help remove it. Repeat this process on the other side and set the breasts aside.

Remove the wings by gently pulling them away from the body and slicing through the joint. You can remove the wing tips as there is no meat on them, and they are great for stocks. Then set the wings aside.

Now, separate the drumstick from the thigh. Flip the thigh piece over so it is skin side down and you can see the natural separation between the drumstick and the thigh. Slice through the meat and gently pull back on the drumstick to expose the joint, then slice through it. You will now have two pieces: the drumstick and the thigh.

Finally, remove the bone from the thigh by using your knife to slice around the thigh bone, preserving as much meat as possible. Slice up the meat, ensuring you slice against the grain for tender pieces of meat. Try to keep the skin attached to each piece.

Use a roasting rack

Using a roasting rack is an important step in cooking a turkey, as it prevents the bottom of the bird from burning and drying out. The rack elevates the turkey, allowing the heat to circulate underneath and resulting in a more even roast.

If you don't have a roasting rack, you can use a flat rack in a shallow roasting pan. Place the turkey breast-side-up on the rack. If you don't have a rack, you can use a variety of substitutes to lift the turkey above the bottom of the pan.

One option is to use balls of aluminium foil. Scrunch a long sheet of foil into a thick rope and shape it into a spiral or a figure 8, then place the turkey on top. If the turkey is still too close to the pan, add another layer of foil to give more height. You can also use upside-down ramekins or wire racks used for cooling baked goods.

Another option is to use vegetables as a roasting rack. Chop leftover vegetables, such as celery, onions, and carrots, into large chunks and spread them across the pan. Cut bulkier vegetables to the same height to ensure the turkey doesn't tilt or slide. This adds flavour to the drippings, which can be used for gravy, and gives you another side dish with minimal effort.

You can also use wooden takeout chopsticks to create a rack. Arrange 6-12 pairs in a grid pattern, with enough space for the turkey to fit on top. You can tie the chopsticks together with kitchen twine or unwaxed dental floss for stability.

Add liquid to the roasting pan

Adding liquid to the roasting pan is an important step in ensuring your turkey turns out juicy and flavourful. The liquid helps to prevent the aromatic vegetables from scorching and the turkey from drying out. There are a few options for the type of liquid you can use:

• Low-sodium chicken broth
• Vegetable broth
• Water
• Turkey stock

For a simple, classic roast turkey, pour 2 cups of turkey stock into the roasting pan. Baste the turkey with the stock every 30 minutes, and add more as the drippings evaporate.

If you are using a rimmed baking sheet instead of a roasting pan, you won't be able to add as much liquid all at once due to the shorter sides of the sheet. In this case, add enough liquid to cover the vegetables halfway, which is usually about 2 cups. Because of the shallow depth, the liquid will evaporate more quickly, so be sure to replace the water as the bird cooks to prevent the aromatics from scorching.

Frequently asked questions