Tools You’ll Need

• Boning knife (to follow the breastbone and joints cleanly)
• Slicing/carving knife (for long, even slices)
• Large cutting board with a groove (for juices)
• Tongs (optional) and paper towels

Step 1: Let the Turkey Rest

Once the turkey comes out of the oven, let it rest for 20–30 minutes. This relaxes the meat and keeps slices juicy and tender. (In the video, we rest ~30 minutes.)

Step 2: Remove the Breasts Whole

Instead of slicing on the bird, remove each breast in one piece first — this ensures every slice has seasoning and skin, not just the first person in line.

1. Use your boning knife to make a long cut along one side of the breastbone.
2. Follow the rib cage down with gentle, shallow strokes, keeping the knife tight to the bone.
3. Free the breast at the wishbone end and lift it off in one piece. Repeat on the other side.

Step 3: Slice for Perfect, Even Portions

Place each whole breast skin-side up on the board. With your slicing knife, cut across the grain into even slices so every serving has skin + seasoning + juicy meat.

Step 4: Harvest Extra White Meat

There’s still plenty of delicious white meat close to the breastbone and frame. Gently pull or shave off those pieces — they’re perfect for topping the platter or saving for sandwiches.

Step 5: Separate the Legs & Thighs

1. Bend each leg away from the body to expose the joint.
2. Cut through the joint to remove the drumstick and thigh together.
3. Separate the thigh from the drumstick at the joint. Slice or chop the thigh meat; serve drumsticks whole or halved.

Step 6: Remove the Wings

Pop each wing joint and cut through. Serve whole or split at the joint for easier sharing.

Step 7: Platter & Serve

Arrange sliced breast meat down the center of a warm platter, then add chopped thigh meat, drumsticks, and wings around it. Spoon any warm drippings or a touch of compound butter over the top for shine.

Carving this way makes a 14 lb turkey go a long way — most folks take 2–3 slices plus a piece of dark meat.

Pro Tips from Lane’s BBQ

• Rest matters: A relaxed bird carves cleaner and tastes juicier.
• Breasts off first: Removing whole breasts ensures even, well-seasoned slices for everyone.
• Slice across the grain: Shortens muscle fibers for tender bites.
• Don’t waste the frame: Pull extra white meat and save the carcass for stock.
• Seasoning carry-through: If you used our brine and Turkey Time Seasoning, you’ll taste it in every slice.