How to carve a chicken or turkey
So, you’ve smoked\roasted the perfect Christmas chook or turkey… golden, crispy skin and juices dripping like a dream. But before you start hacking at it like a lunatic with a machete, take a deep breath. Carving’s about getting those perfectly portioned pieces onto the plate with minimal mess and maximum flair. It’s easier than you think, and I’m here to guide you through it, step-by-step.
Whether it’s a backyard BBQ chicken or the star-studded Christmas turkey you’ve been sweating over all day, follow these steps, and you’ll look like an absolute pro.
What You’ll Need:
- A big-ass cutting board with a juice groove (trust me, those juices will flow)
- A sharp knife (carving knife if you’ve got one, but a sharp chef’s knife will do just fine)
- A pair of nitrile gloves, and cotton under gloves (optional, but handy for gripping hot meat)
- A serving platter
- Some paper towels or a clean cloth (to mop up your tears of joy)
Step 1: Let That Bird Rest
This is always the hardest part of a cook… waiting before you can eat it. You’ve spent all that time roasting, basting, and praying to the BBQ gods for the perfect bird, and you’re dying to present it. But don’t be a hero. Let your chicken or turkey rest for 20-30 minutes. (protip: don’t rest the bird under foil, the steam will destroy the nice crispy skin you’ve worked so hard for.) This gives the juices time to redistribute and makes carving cleaner. Plus, if you start hacking at it straight out of the oven, you’ll lose half those precious juices all over your board. Not ideal.
Step 2: Remove the Legs and Thighs
Alright, it’s go-time. Start with the bird breast-side up on the board.
- Grab the leg with your hand (or tongs if it’s still too hot) and pull it slightly away from the body. You’ll feel where the joint connects to the body.
- Use your knife to slice through the skin between the leg and the breast.
- Once you hit the joint, apply a bit of pressure with your knife tip and slice clean through it. If the joint is stubborn, pull the leg back until you hear a little pop (satisfying, isn’t it?).
- Repeat with the other leg.
Separate the Drumstick from the Thigh
Place the leg on the board, skin-side up, and find the joint between the drumstick and the thigh. It’s easy to spot if you wiggle the drumstick a little. Slice through the joint, and boom! Two perfect pieces. Arrange them on the serving platter like the BBQ king (or queen) you are.
Step 3: Carve Off the Breasts
The breast is where you show off your precision, mate.
- Find the breastbone in the middle of the bird. It’s that firm ridge running down the centre.
- Start slicing just off to one side of the breastbone. Use long, confident strokes to carve the breast meat away from the bone. You’ll want to follow the natural curve of the ribcage as you go.
- Once the breast comes free, place it on the cutting board and slice it crosswise into nice, thick pieces. Keep that crispy skin on, it’s the prize.
- Repeat on the other side.
By now, your platter is starting to look seriously impressive. Pat yourself on the back. You’re nailing it.
Step 4: Take Off the Wings
The wings are easy to ignore, but they’re bloody delicious and deserve some love.
- Grab a wing and pull it away from the body until you see the joint.
- Slice through the joint with your knife. If you’re not sure where to cut, just give the wing a wiggle, the joint will practically show itself.
- If you’re carving a turkey, you can separate the wingtip from the drumette (same method as the leg). For a smaller chook, you can leave the wing whole.
Step 5: Clean Up the Carcass
At this point, your bird should look like it’s been through the wringer. But before you toss that carcass, do a final pass with your knife to grab any remaining juicy bits of meat. No meat left behind… this stuff is gold for sandwiches, wraps, or tossing into a Boxing Day BBQ fried rice.
Bonus Tips for a Perfect Carve:
- Go sharp or go home: A sharp knife makes all the difference. If you’re sawing through the meat, it’s time to sharpen up.
- Save the juices: Pour any juices left on the cutting board back onto the meat or into your gravy. Waste not, want not.
Own It
Carving a chicken or turkey doesn’t have to be a chaotic, sweaty mess. Follow these steps, keep your cool, and you’ll have a platter full of perfectly carved meat that’ll impress your mates, in-laws, and even yourself. Plus, you’ll have earned first dibs on the crispy skin… because let’s be honest, you’ve done all the bloody work.
Now, get carving, pile up that platter, and soak in the compliments. You’ve earned it, legend.
Need more BBQ inspiration? Follow me on Instagram for recipes, gear reviews, and more grilling tips that’ll up your game this Christmas.
