It turns out that there actually is a “right” way to carve a turkey, and it might not be the traditional method you’re used to.
Chef Mark Dommen has shared his professional advice on how to carve a turkey properly, and his tips can make the process easier and leave you with a beautiful result.
With his guidance, your Thanksgiving centerpiece can look as great as it tastes!
Chef Dommen starts with a tip that challenges a popular tradition: avoid cooking stuffing inside the turkey.
While many families cherish the tradition of cooking stuffing inside the bird, Dommen advises against it.
He explains that stuffing cooked this way can dry out and also absorb too much of the turkey’s natural juices, which leaves the meat dry as well.
Instead, he recommends cooking the stuffing separately, which allows both the turkey and the stuffing to cook more evenly and taste better.
When it comes time to carve, many people make the mistake of reaching for any knife at hand and hacking away without a plan.
Dommen suggests taking a moment to prepare before diving in.
A sharp carving knife is essential here, as a dull blade can tear the meat and lead to a messy result.
Chef Dommen emphasizes the importance of having a clear “plan of attack” before starting to carve, which can make the whole process smoother and help you avoid wasting any meat.
One unique tip Dommen gives is to carve the turkey in the kitchen instead of at the dining table.
It might seem like carving at the table would enhance the presentation, but the chef points out that it’s more practical to do it in the kitchen.
Carving away from guests means there’s less pressure, more space, and fewer distractions.
This way, you can focus on achieving clean, even slices that make for a better presentation.
After removing the bird from the oven, Dommen suggests starting by removing the turkey legs first, rather than jumping straight to the breast.
This order might seem counterintuitive to some, but it actually makes the rest of the carving process easier and more efficient.
Once the legs are removed, Dommen advises carving along the breastbone to take off each breast as a whole piece.
This method allows for more controlled, clean cuts and results in more attractive slices.
Once you’ve removed the turkey breasts, you can slice them against the grain to serve.
Cutting against the grain helps keep each slice tender and easy to chew.
According to Dommen,
“Presentation is important, and you’ll want your turkey to look beautiful for your guests.”
With his method, you’ll get perfect, even slices that will look impressive on the serving platter.
One final tip from Dommen is to save the turkey carcass for stock, rather than throwing it away.
Turkey stock is a versatile ingredient that can be used in soups, stews, and other recipes throughout the winter months.
Just simmer the bones with some vegetables and herbs to make a rich, flavorful stock.
Freeze it in portions so you can use it as needed.
Not only does this reduce waste, but it also adds flavor to your cooking.
Following Chef Dommen’s steps will help you get the most out of your turkey, from the main event to leftovers.
If you carve the turkey correctly, you’ll have plenty to go around without wasting any meat.
And, as the chef says, if you follow these tips, you’ll be “well on your way to a less stressful Thanksgiving.”
This year, wow your friends and family with your carving skills and enjoy a perfectly presented turkey at the center of your Thanksgiving feast.
Watch the video below to see exactly how to carve a turkey!
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