With the right tools and a few professional tips, carving becomes not just manageable, but enjoyable. Here’s how to carve your turkey using Shun’s precision-cutting tools, so every slice is tender, beautiful, and ready to impress.

Carving into a roasted turkey using the Shun Premier Blonde Carving Knife and Fork on a wooden cutting board.

Step 1: Remove the Legs and Thighs

Removing a turkey leg using the Shun Kazahana Utility Knife after roasting.

Begin by removing the turkey legs. Use a smaller knife such as the Shun Kazahana Utility Knife (pictured) to make a clean cut between the leg and the body, finding the natural joint. Gently pull the leg away from the bird and slice through the connective tissue.

Repeat on the other side. This reveals the breast area and gives you better access for the next steps.

Step 2: Remove the Wings

Detaching a turkey wing from the breast using the Shun Kazahana Utility Knife.

Next, use the tip of the utility knife to locate and slice between the ball joints where the wings attach at the top of the breast. Because the bird is so tender, this should be an easy glide. Set wings aside on your serving platter.

Step 3: Carve the Breast Meat

Carving turkey breast away from the ribcage using the Shun Premier Blonde Carving Knife.

Using a carving set such as the Shun Premier Blonde Carving Knife and Fork (pictured), Slide your knife alongside the ribcage, starting at the top of one breast and working your way down. Stay as close to the bone as possible, using gentle pressure and pulling the meat away as you cut.

This technique helps preserve the skin and shape of the breast, which is perfect for slicing.

Step 4: Separate Drumsticks and Thighs

Once the legs are removed, you can break them down into drumsticks and thighs. Hold the leg and bend it slightly to expose the joint. Then slice cleanly between the drumstick and thigh using your Shun utility knife.

Step 5: Slice the Breast Meat with a Carving Knife

Slicing roasted turkey breast into thick slices with the Shun Premier Carving Knife.

Using your carving knife, slice the turkey breast against the grain into thick, even pieces. The fork stabilizes the meat, while the razor-sharp blade glides effortlessly through the skin and flesh.

This approach helps preserve the texture and flavor of your hard-earned roast.

Step 6: Fan the Slices and Garnish for Serving

Garnishing carved turkey with fresh herbs and lemon for a holiday platter presentation.

Fan the sliced breast meat around the edges of your platter for an elegant presentation. Layer in the drumsticks, thighs, and wings as well for a full spread.

Add halved lemons and bunches of fresh herbs like sage, thyme, rosemary, or bay leaves around the platter. These simple touches elevate your presentation and infuse a touch of holiday charm.

Finish with a sprinkle of flaky salt for a final burst of flavor and visual appeal.

As Seen on Food Network: A Knife Worthy of the Occasion

"If you want to carve like a pro, with the best tool on the market, the Shun Premier Blonde 2-Piece Carving Knife Set is perfect for you. With the highest level of expert craftsmanship out of any of the knives tested, this knife is truly a work of art as much as it is an effective piece of cutlery."

— Joelle Battista, Food Network
4 Best Carving Knives of 2025, Tested and Reviewed