I often joke that the reason I will be committed one day is because someone will walk in on me using a chef’s knife to open a cheese package or a bottle of wine or, well, one of those darn plastic packages that is molded around whatever it is you are trying to get to.
So in other words, you don’t want to look to me for correct knife skills, and you should be thankful I’m not carving the turkey on your table this week. For help in that arena, turn to Chef Scott Serpas of Serpas True Foods in Atlanta, Georgia. He has you covered.
Chef Scott Serpas’ Turkey Carving Tips
- Gather your tools: boning knife (sharp) / chef’s knife (sharp) / cutting board / platter
- Be sure to let your turkey rest 30 to 40 minutes after cooking before starting to carve.
- Start by detaching leg quarter from turkey and de-bone the thigh (this will make it easier to slice the dark meat).
- Next, stand the drumstick on end and slice downward away from yourself. Be careful, as the leg contains lots of small feathers, bones, and cartilage (not fit for your Thanksgiving spread!).
- Using the boning knife, remove the breast by following the spine from one end of the breast to the opposite end. Pull the breast firmly away from the carcass, “feathering” the breast with your boning knife off the rib cage.
- Removing the breast from the turkey makes it easier to slice and will help you make even cuts and with the most yield.
- Try not to take a bow.