There are two ways to carve a turkey. The wrong way is the frustration method employed by a guy I knew who refused to ask for help, refused to even glance at the tutorial drawings in a magazine, refused to admit there might be a method to what became unnecessary madness. He ended up resorting to brute force and yanked the leg quarters right out of the poor bird.
The right way in the Internet age is to learn from a short video. This one, from epicurious, has good camera work, especially at the first step of removing those legs. It’s easy to see exactly where to cut. The brief plating of the carved turkey might inspire even those who are not presentation-challenged.
Nobody is born knowing how to carve. It’s not difficult, but there is an efficient method, one I believe is best learned by seeing it done.
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Great video! I assume the same carving technique applies for chicken?
It’s only Monday morning and I am seriously craving a roast bird.
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Hi, Jack. Absolutely that’s the same technique for carving chickens and heaven knows, our roasters get bigger all the time. I saw one the other day that was about 9 pounds – a chicken!
I’m craving turkey too. Soon…
Great tips! It never hurts to watch and learn a little – especially when it comes to something as intimidating as carving a turkey.
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I agree. If we did it more often it wouldn’t be so intimidating; I never mind a refresher course.