Wednesday, November 21, 2007

The Best Way to Carve a Turkey . . .

Before you carve the Thanksgiving day turkey, take 10 minutes and read an instructional article in the New York Times, Dining In section. The owner of Original Turkey restaurants, who has overseen the carving of around 30 turkeys a day, says this:
1. Unless you insist on carving at the table it's best to cut against the grain which means the breast of the turkey must me separated from the bones and cut "sideways."
2. Wait at least 20 minutes before carving. Use your hand to secure the turkey not a fork. A fork pierces the skin increasing juice loss.
3. Remove wings and legs before carving and cut the meat "against the grain."

And much more, to read the whole article, look at pictures or watch a tutorial: Carve the turkey


DesertDragon said...

Very Cool. Thanks for the tip.

Francis Shivone said...

Thanks, I thought so, too.