Reply to "10 Turkey Cooking Tips to Roast the Perfect Bird Every Time"

Carve with Care

Carve with CareCarving a turkey is just like carving a roast chicken, only much bigger. You want to begin by deconstructing the turkey. Don’t slice the meat on the bird, cut off the large pieces (breasts, thighs, drumsticks, etc.) and slice the meat portion of the larger pieces on a cutting board. Pre-slicing makes it easy for guests to help themselves and avoids mess at the table.

×
×
×
×
×