Top tips to make carving a Thanksgiving turkey a cut above

When the carving knife and its holiday duties are bestowed, that honor can be a little daunting. Carving a Thanksgiving turkey doesn’t necessarily have to be filled with fear. Although the knife should be sharp, the process can be mastered by even a person with butter fingers. Ready to slice through the chatter and learn to be a cut above?

Certain food moments have awe and prestige. Restaurants have tableside presentation, chefs have open kitchens and home cooks have “that” carving moment.

Although it can be a moment, carving a turkey doesn’t come with a crown, certificate or other honorary degree. Even if the Butterball Turkey Talk-Line can help answer all those poultry problems, they are not sitting at the table. With a few good knife skills and thoughtfulness, the bird will be beautifully sliced and not butchered.

How do you start carving a Thanksgiving turkey?

In reality, it starts with a good knife. Simply stated, a sharp knife is better than a dull one, and the sharpened edge can help to avoid mishaps.

Although there may be many knives in the roll, the classic chef’s knife is the work horse in the kitchen. A more flexible knife can help to make precise cuts around the bone, but a chef’s knife can do it all.

The easiest way to carve a turkey is to think of it like breaking down a chicken. Start with removing the legs, thighs and wings. Cutting at the joints makes for easier cutting as well.

While many people think about slicing the turkey breast on the bone, it is easier to take the whole breast off and then carve slices. It helps to have more control and less uneven slices.

Sometimes those “picture” moments are just for show. It is ok to slice the turkey in the kitchen and present a platter with all the slices. Fanning out the evenly cut turkey breast on a platter can be more stunning than a whole bird on the table.

In the end, carving a Thanksgiving turkey isn’t rocket science. While a well-carved slice can’t save a dry turkey, it will look good on the table.