Carving turkey breast doesn’t have to be intimidating. Whether it’s Thanksgiving, a family dinner, or meal prep for the week, knowing how to slice turkey breast properly helps you get juicy, even pieces without shredding the meat.
Here’s a clean and straightforward guide anyone can follow.
1. Let the Turkey Rest
Before carving, let the turkey breast rest for 15–20 minutes after cooking.
This keeps the juices inside instead of spilling out while you slice, making your meat tender and flavorful.
2. Place the Turkey on a Stable Cutting Board
Use a sturdy cutting board with grooves (if possible) to catch juices.
Make sure it doesn’t slide—place a towel underneath if needed.
3. Remove the Skin (Optional)
If you prefer skinless slices, gently peel the skin off in one piece.
If you love crispy skin, leave it on for serving.
4. Find the Breastbone
The breastbone runs down the center of the turkey breast.
Use the tip of your knife to make a shallow cut along the bone so you can easily separate the meat.
5. Slice Along the Breastbone
Gently guide your knife along the breastbone and ribs to remove each entire breast half in one piece.
Move slowly—let the knife follow the natural shape of the bone.
6. Slice the Turkey Against the Grain
Place each breast half on the board and slice it crosswise, against the grain.
This gives you tender, even slices that don’t fall apart.
7. Arrange and Serve
Fan the slices onto a platter for a clean, restaurant-style presentation.
Drizzle with a little pan juice or gravy to keep the meat moist.
Pro Tips
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Use a sharp carving or chef’s knife to avoid tearing the meat.
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Cut slices about ½-inch thick for juicy pieces.
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If reheating, splash with a little broth to keep everything tender.
