Skip the tableside carving, and prep a pretty platter instead.
This year, carve the turkey in the kitchen and serve a platter of meat instead.
Keep the platter decoration simple; add fresh lemon slices or herbs to one side and call it done.
Credit:Carson Downing. Food Styling: Lauren McAnelly
Our step-by-step instructions give you the easiest way to present theThanksgiving turkey.
A deeper pan may prevent bottom half of bird from cooking all the way through.
Also key: meat or instant-read thermometer; pot holders and oven mitts.
Credit:Blaine Moats
For carving, you’ll need a sharp utility or chef’s knife and a large cutting board.
We recommend using a cutting board with a groove to help catch the juices.
Blaine Moats
Remove Dark Meat
Pull one drumstick away from body.
Cut through skin and meat between thigh and body.
To separate thighs and drumsticks, cut through joints where drumstick and thigh bones meet.
Remove Breasts
With legs and thighs removed, steady the bird with a carving fork.
Make a horizontal cut into the breast just above each wing, and cut entire breast portion free.
Slice Turkey
On a cutting board, carve breast portion in slices.
Carve leg and thigh meat slices; arrange meat on platter.
Food Styling: Holly Dreesman.
Eat or freeze within 2 days.
