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If you are speaking of deli thin, you must have a very, very sharp knife and a cold piece of turkey. It helps to even freeze the knife, but do not transfer the heat of your hand to the bird. Work quickly, using a sawing motion. Let the turkey fall away from the knife, worry about the rest of the bird...that slice will still be there.

It is a fact that any meat will slice better when cold.

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15y ago
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8y ago

Start by slicing across (horizontally) just above where the thighs and drumsticks join the body of the turkey - slice all the way through to the rib bones so your breast slices will be nice and even. Now, starting at the top of the breast, slice vertically and place the breast slices onto your plate. Once you've carved the breast slices away, you can then see where to cut in order to slice off the thighs and drumsticks and wings. Just cut those at the joints where they meet the body. If you want, you can slice the thighs as well as the breast.

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Q: How do you slice turkey very thin?
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