Carving Turkey

There was a time when, a gentleman’s education was not complete until he had mastered the art of carving. Those days are long since forgotten. By 1928, Emily Post had dropped the section on carving from her book on etiquette all together.

Many a noble bird has been hacked to shreds at the hands of unskilled knife-wielding relatives and friends, as horrified cooks looked on. This year – avoid the public carnage. Learn the simple art of carving like a pro.

Whether the bird is carved in the kitchen or at the dining room table, it simply must be done before anyone can eat. And it’s not that difficult.

Tools – Meat fork with long tines, sharpened carving knife or chef's knife, small cutting board on the side and a kitchen towel or napkin.

• Allow the turkey to rest 20 minutes after cooking. This lets juices saturate the bird evenly again for better slicing. Remember that you must cut the bird apart at the joint, hacking though the bone is not an option.

• With an air of confidence, start with the dark meat. Secure the turkey at the breastbone with a carving fork or better yet, use a folded napkin.

• Cut through the skin between the leg and body. Press the leg downward until it is lying flat against the platter. Now you can see the hip joint. Cut through the joint and remove the leg and thigh to a cutting board.

• Cut the thigh and drumstick apart at the joint. Remove the skin and slice around both sides of the thighbone, removing the meat. Leave the drumstick whole. Repeat on the other side.

• For the breast: Hold the turkey with a large fork at the breastbone. Slice about 2 inches down one side of the breastbone, gently separating the meat from the bone. Now make a horizontal slice across the grain of the meat. Remove the entire section of breast meat to a cutting board. Holding with a fork, cut into slices. Place slices on platter. Repeat process on the other side.

• For the wing: Cut into the joint slightly above the wing and remove it to the cutting board. Cut the wing in two pieces at the joint. Slice from the meaty part or serve whole. Save the tip for soup.

• For the drumstick: Cut slices parallel to the bone, turn and repeat.

Practice on a chicken during the off-season. Nothing to it!

Turkey is the most popular entrée for the holiday season and its arrival at the table is the highlight of the meal. Whether you carve the turkey at the table or in the kitchen, sharpen the knife and get to it.

TOP 10 super tips fo turkey

Our TOP 10 super tips will ensure your big bird is the best it can be. ..Whether you're tackling a Thanksgiving turkey for the first or hundredth time...

1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 3 days for a 20 pound turkey to fully defrost.

2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.

3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.

4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For the stuffing lovers, cook the dressing in a casserole dish on the side.

5. For even roasting, truss your turkey.

6. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning (it will be removed in step 7).

7. Don't be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.

8. Remove the turkey from the oven when the deepest spot between the leg and the breast reads 180 degrees F on an instant-read thermometer. Check the internal temperature of the stuffing as well; it should be at least 165 degrees.

9. Tent the bird with foil and let rest for about 15 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an hour without losing too much heat.

10. Remember to carve your turkey with a very sharp or electic knife.

Carving Turkey

Step by step carving turkey for beautiful serving

1. First of all, don't get bogged down by trying to carve tableside. Though a common tradition in many families, it's perfectly fine to carve the turkey in the kitchen and bring the arranged platter to the table. This especially holds true if you're a novice at carving.

The Tools

• Use a carving knife or a chef's knife. The longer the knife, the better it will work, as a long, smooth slicing motion will make for better slices.
• We used a long carving knife with oval indentations along the blade to reduce friction.
• Be sure to let the turkey rest for at least 25 minutes before slicing: this helps the juices redistribute through the meat, making for a better-tasting turkey. (It also makes it easier to carve.)

2. Remove the drumsticks and thighs. Start by pulling a drumstick away from the bird and using the knife to disconnect the thigh bone from the body. Set it aside to carve later, and remove the second drumstick.

3. Remove the wings in the same fashion to fully expose the breast for carving. The wings on modern, commercial birds contain very little meat, so they're often used mainly for presentation on the platter.

4. To carve the bird, make sure it's lying on its back, breast-side up. Begin with a long horizontal cut at the base of the breast. You might be able to feel where the breast meat ends and the bone begins--cut as close to that area as you can.

5. Begin slicing the breast from the top down, working at a slight angle to cut away from the carcass. The horizontal cut at the bottom provides a convenient stopping point, making it easy to finish each cut. Transfer slices to a warmed serving platter.

6. To carve a drumstick, hold one end and slice off one side. Lay it flat on the cutting board and continue carving. Slice each side, turning the drumstick a quarter turn until you've removed all the meat.

7. Place the thigh on the cutting board and begin slicing parallel to the thigh bone. Cut into even strips.

8. Arrange the rest of the meat onto the warmed platter and serve.