“Perhaps carving the turkey in the kitchen and arranging it on a plate would be a better option. In fact, with larger gatherings, a buffet-style presentation can make a lot of sense,” he said.
The right tools make any job easier and carving a turkey is no exception. A dedicated carving set is perfect, as most sets come with a knife large enough to easily remove the leg and thigh and carve the breast, as well as a fork to help lift the shredded meat from the bird.
If you’re using a standard carving knife, choose an 8 to 10-inch knife, Handel said. Small knives can lead to jagged, irregular slices – not what you want after all that work.
To make carving even easier, remove the wishbones, stuffing or trussing.
Best Chef Tips for Carving Turkey
How do you dispose of a turkey after carving?
The best way to dispose of a turkey carcass is to make stock or broth. First of all, place the carcass in a vessel with vegetables and cook it on low flame to extract the flavor. Once you’re finished cooking, strain the stock and remove the bones.
If you can’t make stock, you may be able to compost the carcass, but check to see if your local program allows meat bones. If composting is not an option, place the carcass in a regular trash bin.
Avoid putting poultry skins or bones in the garbage disposal: They can clog the sink and damage the disposal’s blades. Additionally, grease, juice, and turkey droppings can coat and clog your drain, causing serious blockages.
Sources USA TODAY Network reporting and research; New York City Campus of the Institute of Culinary Education
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