Thanksgiving has a reputation for endless brining methods, divisive side dishes, and argumentative relatives.
Its no wonder hosting can be stressful.
Unless youve gotThe Right Stuffing, that is.
Your family might even compliment your great successas they shouldbut dont get too comfortable yet.
Theres still an important task ahead: carving.
From cutting board to serving platter, heres a guide on how to do it.
Carving a turkey is not an activity to do in front of polite company.
During this time, anyone lingering around the kitchen will walk through and compliment you.
Set the stage
Youll need a large cutting board with a juice groove.
The board should be at least large enough to accommodate your turkeys length and width, if not larger.
Youll need a sharp, pointy knife.
Empty out any stuffing or aromatics from the cavity.
Let the juices run out into the roasting pan or sheet pan.
Transfer the turkey to the cutting board so the cavity is facing you.
Gently pull one of the legs away from the body to create tension on the skin.
Use the tip of your knife to cut through the skin.
Using your hands, press the leg and thigh away from the torso.
Youll be able to see where the thigh naturally connects to the body.
Use your knife tip to slice through the meat on the inside of the thigh.
Youll probably need both hands.
The cartilage and connective tissue will be weak after baking so it shouldnt take too much force.
Use the tip of your knife to wiggle in and separate the joint.
Repeat this with the other thigh and leg.
Carve the wings next
The same overall technique applies to the wings.
Pull one wing away from the body and slice through the skin and muscle in the armpit.
Put down the knife, and use your hands to dislocate the joint.
Sneak the knife tip in between the bones to separate the wing from the body.
Repeat this with the other side.
Separate the wing from the wing tip by using our now-familiar dislocate-and-cut-method.
Arrange the wings on the platter.
Turn the body so the cavity is now facing away from you.
Carefully start to separate the breast muscle from the breast plate with your knife.
If you leave some meat behind, dont worry, it’s possible for you to get it later.
Place the turkey breasts on a clear part of the cutting board, skin side up.
I like to cut through the crispy skin first so each slice has its own piece.
Repeat this with the other breast.
This juice can make crispy skin soggy, and the grease can make your knife handle slippery.
Wash your hands and the knife when you’re gonna wanna.
Stop between carving sections to mop up anything that gets out of hand.
Be sober.The holidays are fun, and so are your friends and family.
Besides safety, you want to have a nice presentation, not a bunch of turkey shreds.
Now that youre here though, its time to take it easy.
Oh, and ensure to secure the best pieces for yourself.
