5 Steps to Carefree Carving
This carving set – so simple and elegant – will look gorgeous on your Thanksgiving table, but better in your hands. Don’t pass on carving – it may seem difficult, but it’s easy, and will only get easier with practice. If you have stage fright, carve your turkey in the kitchen and bring it out on a serving platter.
The 5 main steps:
- In order to evenly distribute juices, let turkey rest on a cutting board for 20 minutes.
- Pull a leg gently down and away from body to locate joint. Firmly push knife down through joint until leg comes away.
- Lay leg down on cutting board. Cut through joint connecting thigh and drumstick. Hold drumstick upright, slice down along the bone to remove meat. Slice thigh meat by holding thigh firmly on cutting board with fork.
- Pull a wing gently away from body to locate joint. Cut through joint to remove wing.
- To slice breast meat, use fork to secure turkey. At base of breast, make a horizontal cut in toward bone. Slice breast downward and at an angle (away from the breastbone) to the base cut (slices should fall off).
- Tory Healy, Senior Editor, Food
Eva Solo Carving Set, $178, evasolo.com; available at Les Touilleurs, Montreal, 514-278-0008, lestouilleurs.com; Bergo Designs, Toronto, 416-861-1821, bergo.ca; Enflux, Vancouver, 604-222-9009, enflux.ca.