“You’re doing it all wrong” if you carve your turkey with a dull knife and no plan of attack, according to Chef Mark Dommen. Chef Mark is about to share several helpful tips for carving a turkey the right way, so don’t worry. Among his suggestions is not to cut the turkey in front of guests, but rather inside the kitchen, where you have more room to move and are not subjected to public scrutiny.
He suggests beginning by removing the legs first. Then, by cutting along the keel bone, remove the entire breast. When slicing the breast, cut across the grain to make it easier to eat! He even suggests what to do with the carcass.
These are all excellent suggestions, and they come just in time for Thanksgiving! Share this instructive video with the novice carvers in your family!
