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Turkey Carving How-To

Secrets of Successful Carving

1

Use a very sharp slicing knife with a straight edge. Serrated or electric knives will tear at the meat and let moisture escape.

2

Let the turkey rest for 10 minutes in the pan. It will continue to cook, and the extra juices can be used for sauce.

3

Let the turkey sit for 20 minutes total before carving so juices will settle and the bird will stay moist and savory.

4

Place a carving fork with thin tines on the breastbone for balance. Poke the bird only once to keep the meat from drying out.

5

Carve three to four slices per person of light meat and two of dark meat. Each portion should be about 6 ounces.

6

To store any leftovers, remove the remaining flesh from the bones of the bird and wrap them with plastic.

 
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