Turkey Carving Tips

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Turkey Carving Tips

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Instructions

  • Allow the turkey to rest for at least 20 minutes before carving, so that the juices remain in the meat.
  • Carefully move the turkey to the cutting board.
  • Always use a sharp knife. A chef’s knife or carving knife is best.
  • Cut each breast off completely first.
  • Slice the breast meat and place on a warm platter.
  • Cut the legs and the thighs right off the bone and serve on the platter.
  • Garnish with seasonal fruit and herbs.