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How to Carve the Thanksgiving Turkey

The following is adapted from the “Dear Doctor” newsletter, written for many years by Mitchell T. Rabkin, M.D., distinguished institute scholar of the Shapiro Institute for Education and Research, and CEO emeritus of BIDMC and CareGroup:

Here is the traditional crib sheet on how to carve the Thanksgiving turkey, especially helpful to first-year residents whose families or hosts insist that the M.D. degree means not only consummate surgical skills (regardless of chosen specialty) but culinary carving expertise as well.

	1. With legs pointing to the right of the carver (who is standing behind the turkey), cut the leg on the far side and remove.
	2. Holding the knife almost vertically, cut between the wing and the body. Now gently pull the entire wing away from the body.
	3. Beginning about halfway up the breast, slice downward at a slight angle. Start to slice a little higher with each succeeding slice.
	4. When the front is done, slice at an angle on the back portion of the breast. Repeat the entire process on the other side of the bird.
	5. Hold the leg upright and cut between drumstick and thigh bone. Insert fork in the thigh and slice the meat from the bone.
	6. Either serve the drumstick whole or cut slices from it by holding it up by hand and slicing downward through the meaty end.