Holiday Carving Guide
Carving the holiday roast can feel like a big moment, it’s the part everyone’s watching, and you want to get it right. Whether you’re slicing turkey, ham, or prime rib, a few simple techniques make all the difference. With the right tools, a sharp knife, and a steady plan, carving doesn’t have to be stressful. This guide walks you through how to carve like a pro, keep your slices neat, and make the most of every piece for your holiday table.
Carving Tools You Need
For carving any meat be sure you’ve sharpened and honed your knife. You will also want a large fork to hold the meat steady while you slice. A carving board with a trough for juices is a great tool to use as well, we use one with an integrated bowl underneath it to collect juices. If your carving board or cutting board has a tendency to slide around place a damp towel under it to keep it steady.
Turkey
Let your turkey rest for 20 to 30 minutes before carving so the juices stay inside. Remove the legs first by cutting through the joint where they meet the body. Separate the drumstick and thigh, then remove the wings the same way.
Slice down along one side of the breastbone to remove a breast half, then cut into even slices. Arrange white and dark meat neatly on a platter. Add legs and wings to the platter if desired.
Prime Rib
Once rested for 15 to 20 minutes, place the roast rib-side down. If the roast is tied together and the bones already removed just cut the string and separate the meat and bones. Then set the roast down where the bones had been slice down to create thick or thin slices.
If the roast was not already cut between the bones and beef slice between the bones and meat to remove the bones in one piece. Turn the roast flat and slice across the grain in to thick or thin slices. Serve with pan juices, gravy, or a simple horseradish sauce.
Ham
For a bone-in ham, slice a few pieces off the thin side to make a flat surface so it won’t roll. Turn it onto that flat side and cut down along the bone to loosen the meat, then make horizontal slices to create serving pieces. For spiral-cut ham, simply loosen and lift slices to serve.
Quick Tips For Best Results
Always rest your meat before carving, it keeps it juicy and tender. Give it at least 15–20 minutes under a loose tent of foil so the juices can redistribute. Cutting too soon lets all that flavor run right onto the cutting board instead of staying in the meat.
Place a damp towel or piece of non-slip shelf liner under your board so it stays steady while you carve. A sliding cutting or carving board can be a disaster in the kitchen.
Use a sharp knife for clean, smooth slices. A dull blade tears the meat and makes carving harder than it needs to be. Keep a honing steel nearby or give your knife a quick sharpen before you start for effortless, even cuts.
Carving isn’t a race. Take your time and focus on even, steady slices, your guests will wait for good food done right.
Save Those Leftovers!
Save bones for soup or stock, they make the best winter broth. Tuck them in the freezer until you’re ready, then simmer with vegetables and herbs for a homemade stock that adds rich flavor to soups, gravies, and stews. Don’t know what you’re doing? Try these easy directions to make your own broth.
