If you can’t wait for Thanksgiving Day for that delicious turkey and all the amazing homemade side dishes but have to do the carving, then read this. When you go to dismantle your beautifully cooked bird, you need the proper plan of attack.
YouTube’s Chowhound offers some simple, incredible tips that will have you carving out a superior plate of turkey. Otherwise, you will end up, like many apprentice carvers, with shredded slices of meat and a mishmash presentation.
So, take a deep breath, relax and let’s learn together. The Chowhound’s Mark Dommen suggests carving your turkey on a large cutting board in the kitchen, away from the dining table. You have more room and zero prying eyes to watch you master your craft. Next, consider the knife you are using; if it’s dull, it will only shred the turkey. Do not roast your turkey with the stuffing inside; you will have more control without the stuffing stuffed inside.
Chef Mark removes both legs first. Next, he removes the entire breast in one piece. Now, slice across the grain for tender pieces and arrange them on a platter. At the end of your meal, remove the remaining meat and store in a container in the refrigerator. If you want to make stock, then he recommends keeping the carcass for that last left-over.
If you follow these steps, you should have a wonderful, stress-free turkey dinner. Now, watch Chef Mark demonstrate the entire and proper turkey carving routine here.