Nov 21, 2007

The art of carving a turkey like a pro

You don’t have to be a chef to slice a mean turkey tomorrow. Here are some fantastic tips and a graphic I saw in the NYT this week.

It is generally agreed that the art of carving is in sad decline. The definition of the “man of the house,” who would traditionally assume the job, is increasingly slippery. Family members recognize the risks involved in taking a knife to a relative’s hard work; guests often decline such a high-profile role. Add the inherent drowsiness of Thanksgiving, a cold day devoted to a single huge meal, consider the tendency in many families to start in on the house cocktail as soon as guests begin to trickle in, and the general unwillingness to put blade to bird becomes unsurprising.

All of these are good reasons to adopt the high-yield, low-profile carving method described here. It involves a radically untraditional step — often followed by professionals, but new to many home cooks — that makes carving easier, if less spectacular.

Even for the experts, carving the turkey is the most intimidating part of the day. Their advice to the anxious: don’t panic or start hacking away – stay calm and focus on the endgame.

Gobble Gobble
Aaron






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