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How to Carve a Turkey Breast (Bone-In or Boneless)
How do you carve a turkey breast? Rest it 15 to 20 minutes, cut each breast lobe off the bone in one piece by following the breastbone and ribcage, then lay it flat and slice across the grain about 1/4" to 1/2" thick. Slicing off the bone, rather than straight down the bird, gives neater, juicier slices. Our pick is the Slicing & Carving Knife 12", Gladiator Series, NSF Certified ($99), a 12" slicer in German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Its long blade crosses a whole breast lobe in one stroke.
A turkey breast roast is a smart choice for smaller Thanksgiving tables. It's also easier to carve than a whole bird, since there are no legs or wings to work around.
Bone-in vs boneless
| Bone-in breast | Boneless roast | |
|---|---|---|
| Prep before slicing | Remove meat from the bone | Remove twine or netting |
| Rest time | 15–20 min | 10–15 min |
| Slice thickness | 1/4"–1/2" | 1/4"–1/2" |
| Tools | Slicer + fork, boning knife | Slicer + fork, scissors |
Carving a bone-in turkey breast
1. Rest. Tent loosely with foil for 15 to 20 minutes.
2. Find the breastbone. It runs down the center. Hold the roast steady with a carving fork.
3. Cut down one side. Run the tip of the knife along one side of the breastbone, as close to the bone as you can.
4. Follow the ribs. With short strokes, angle the knife along the ribcage and peel the lobe away. It should come off whole. Repeat on the other side.
5. Slice across the grain. Lay each lobe flat, skin side up. The grain runs lengthwise, so cut crosswise with long strokes from heel to tip.
6. Save the frame. The bones make a great stock for gravy or soup.
Carving a boneless roast
Snip and remove the twine or netting with kitchen scissors after resting. Then slice crosswise straight through the roast. Netting can pull the skin off, so peel it back gently.
Tips for juicy slices
- Thicker slices (closer to 1/2") stay moist longer on a buffet.
- Carve only what you'll serve now; leave the rest whole.
- Use a board with a groove to catch juice, then spoon it over the slices.
- Hone the edge before you start. A sharp slicer cuts; a dull one shreds.
Cooking the whole bird instead? See our turkey carving guide and best carving knives.
Leftovers
Turkey breast dries out faster than dark meat once sliced. For leftovers, store larger unsliced pieces wrapped tightly in the fridge and slice them cold when you need them. Cold turkey slices thinner and cleaner, which is ideal for sandwiches. Reheat slices gently, covered, with a spoonful of broth so they stay moist. A sharp slicer makes thin sandwich cuts easy; a dull blade crumbles cold breast meat.
Our picks
Slicing & Carving Knife 12", Gladiator Series, NSF Certified ($99). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A 12" slicer for turkey, ham and roasts.
Carving Knife & Fork Set 9", Gladiator Series, NSF Certified ($119). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A 9" knife and fork set if you want the pair.
FAQ
What is the best knife for carving a turkey breast?
A long slicing knife. The Dalstrong Gladiator Series 12" Slicing & Carving Knife ($99) crosses a whole breast lobe in one stroke, so slices come out smooth instead of torn.
Do you carve a turkey breast on or off the bone?
Off. Remove each lobe from the bone whole, then slice it across the grain.
How long should a turkey breast rest?
About 15 to 20 minutes for bone-in, 10 to 15 for boneless.
Which way is the grain on a turkey breast?
It runs lengthwise along the breast, so slice crosswise.
How thick should turkey breast be sliced?
About 1/4" to 1/2". Thicker slices stay juicier on a buffet.
