Did you know the first Thanksgiving dates back to 1621? A feast in Plymouth, Massachusetts was symbolic of the first successful corn harvest by the Pilgrims with the help of the Wampanoag Native Americans.
People will tell you that Thanksgiving is probably the most celebrated and enjoyable holiday to experience with the people we love. However, should the sacred bird not be cooked to perfection or worse yet carved into mutilation, the entire event can become an epic failure. Here are some tips that will elevate your turkey carving and presentation that will make you look like a pro.
Preparation Before Carving:
Rest it – Once the bird reaches temp remove from the oven and tent loosely with foil for 20-30 minutes. This allows the juices to redistribute so the meat stays firm yet moist when sliced.
Essential Tools – A 7″ Chef’s knife for slicing will do just fine.
I like to use a sharp boning knife when removing legs and wings at the joints. You’ll need to have something to hold the bird steady while you’re carving it. Some people use a carving fork, but for me my hands are the best kitchen tools. An insulated latex glove on my left hand allows me to hold the bird steady. A large cutting board with a grooves (to channel the juices). Finally, large platter for plating your presentation should be on hand.
Let The Carve Begin:
Position the Turkey – with legs facing towards you. Remove Wings, Drumsticks and Thighs by gently pulling them away from the breast. Run the knife down until you hit the joint, then apply downward pressure till you hear “the pop”. Place the wing, drumstick and thigh meat aside till you are ready to plate.
I typically like to also de-bone the thigh meat and cut it into slices to give everyone a chance to enjoy this moist and flavorful part.
Removing the Breast – make deep, vertical cuts down at the breast bone and allow your knife to follow the ribcage. Gently slice the entire breast half off in one large piece. Same for other side.
Slicing the Breast – place on cutting board, skin side up, cut across the grain into even slices (about 1/2” thick).
Remove the Oyster Meat – on the back side of the bird remove those delicate morsels of goodness and place them directly into your mouth. You deserve it. After all, you are the chef!
Plating For Presentation:
Now that your turkey has been deconstructed, it’s now time to plate. Delicately place each slice of breast meat in an overlapping fashion (fanned) in the center of the platter. Then align the thigh meat on both sides of the breast fan you created, halfway down the plate. Drumsticks and Wings can be placed at opposite edges of the platter to fill in for balance.
Garnish For Visual Appeal:
Get your guests hungry with your artfully decorated platter adding slices of lemon, figs and grapes for color. Finish with some fresh herbs like rosemary, sage and thyme amongst the different sections of meat too. Flank your Platter with your homemade Gravy and orange cranberry chutney and you’ll look like a star!
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