Rest & Carving Calculator
Resting locks in the juices; carving technique determines how far the bird goes. Get your rest time and estimated edible yield.
Understand the recommendation
Read the complete guide for assumptions, safety notes, examples, and practical decisions behind this calculator.
Read the related guide →Rest & yield
Free · instantCarving tips
- Rest the bird at least 20 minutes before carving — the juices redistribute and the meat firms up for cleaner slices.
- Remove the legs first: cut through the skin between leg and body, pull the leg back until the joint pops, and cut through.
- For the breast: cut down along one side of the breastbone, then slice crosswise against the grain for the most tender pieces.
- Use a sharp carving knife — a dull blade tears the meat and loses juices. A 10–12 inch slicing knife is ideal.
Rest & Carving Calculator FAQ
How long should a turkey rest before carving?
Rest for 20–30 minutes for birds under 14 lb, and 30–45 minutes for larger birds. Tent loosely with foil — wrapping tightly steams the skin and makes it soggy.
How much edible meat do you get from a turkey?
A whole bone-in turkey yields about 40–50% of its raw weight as cooked, edible meat. A 16 lb bird yields roughly 7–8 lbs of carved meat. Bone-in breast yields about 60–65%.
What's the best order for carving a turkey?
Legs first (they stay hot longer), then wings, then breast. Slice breast meat against the grain. For presentation, arrange dark meat at one end of the platter and white at the other.
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