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HOW TO CARVE YOUR TURKEY

November 20, 2016

After days of preparations and hours of cooking, carving your turkey can be a stress-inducing task. Here are some easy steps to follow to conquer carving that bird:

  1. Let that bird rest! This is an easy but oh-so-important step. Letting the turkey rest for at least 20-30 minutes when it comes out of the oven will ensure that it doesn’t lose its juices and dry out when you cut into it.
  2. Remove the string that you used to secure the legs together during the cooking process.
  3. Remove the drumsticks, legs and thighs.
  4. If you stuffed the bird, remove the stuffing at this point.
  5. Remove the breast meat. TIP – removing the wishbone before you carve the breast meat off will make this step easier. And don’t forget to save the wishbone for future wish-making! (It needs to dry out for 1-3 days before tug-of-war).
  6. Remove the wings.
  7. Slice everything up! Always cut against the grain and try to keep the slices the same size for a prettier presentation!

Are you more of a visual chef-in-training? Watch the great tutorial below from the NYTimes.com. It features Ray Venezia, a master butcher and the Fairway Market meat consultant – in the video he walks you through carving a turkey like a pro!

image of turkey carving video

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Shipley Plumbing • Heating • Cooling, Inc. • 17816 New Hampshire Ave • Ashton, MD, 20861 • 301-683-7080 MD State Plumbing License Master Plumber Ron Shipley #6822; WSSC Master Plumber Ron Shipley #1013

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