Expert Tips for Carving Turkey This Thanksgiving

New York, NY — Carving a turkey is a traditional part of Thanksgiving, but it can be intimidating for many hosts. Chef Michael Handal, from the Institute of Culinary Education’s New York City campus, emphasizes that with some simple techniques, anyone can carve a turkey with confidence.

“Carving the turkey at the head of the table is a matter of tradition,” Handal said. “However, it is no small feat for the inexperienced cook. Carving in the kitchen and presenting it on a platter might be a better option.”

To begin, Handal advises using a sharp carving knife and a sturdy cutting board. Allow the turkey to rest for at least 20 to 30 minutes before starting the carving process. A dedicated carving set is ideal, featuring a large knife and a fork to assist in lifting the meat.

If using a standard carving knife, it should measure between 8 to 10 inches in order to achieve clean, even slices. Smaller knives often result in jagged cuts, which can detract from the final presentation.

To make the carving easier, Handal recommends removing the wishbone, stuffing, or trussing before slicing the bird. Once the carving is complete, he suggests making stock or broth from the turkey carcass by simmering it with vegetables for added flavor.

For disposal, not all methods are suitable. If composting is allowed in your local area, check local guidelines, as not all programs accept meat bones. Otherwise, the carcass should be placed in the regular trash. Avoid disposing of poultry skin or bones down the garbage disposal, as they can cause plumbing issues.