Photo Credit: Courtesy of Ina Garten/Crown Publishing Group
The most important thing to remember is: Relax. Like most everything else in life, carving a turkey will be much easier if you relax.
You should let your turkey rest for 20 to 30 minutes before you begin carving. Start carving too quickly and the juices will run out all over the place, creating a big mess and a dry bird.
urkey carving is an activity that requires a certain amount of physical exertion. Stand with your feet hip-width apart and firmly planted on the floor. Keep your abdominal muscles tight, to minimize impact on your lower back. And, take a break. There is no need to set a land speed record in turkey carving.
Thanks to chef Jose de Meirelles of New York City's Le Marais for showing us how to carve a turkey, French-style. The main difference here is that the breast is removed from the bird before slicing, which results in a neater presentation.
Pull the wing away from the shoulder joint and cut at joint:
Cut away the leg and thigh and separate at the joint:
Separate the leg from the thigh:
Cut the breast very close to the carcass:
Put the breast on a cutting board skin side up:
Cut the breast meat into thin slices:
Arrange the meat on a platter, with white meat on one side and dark meat on the other:
Viola! Dinner is served:
Watch: How to Truss a Turkey