To make the most of large roasted foods, such as turkey, they must be carved into portions correctly. After roasting a turkey and letting it rest, transfer the bird to a carving board (a cutting board with an indentation around the edges that captures the juices released during carving). If you’re carving the turkey at the table, you can carve on a serving platter, but make sure the platter’s edges are not so high as to obstruct the blade of your knife.
Have a separate platter or stack of plates ready for the meat as you carve. A carving fork will help you steady the bird as you cut. Cut away the trussing string before you begin carving.
Copyright © 2023 The Culinary Institute of America