November 23, 2007

Butcher’s Method Takes Carving Off the Table - New York Times

This link contains absolutely the best advice and method for carving a turkey. I trialed it yesterday at the family Thanksgiving dinner and it works like a charm. Carving in the kitchen using the tools shown (a small knife and your hands) without worrying about juices running on your precious linen tablecloth is the only way.

Note the use of the smallish, curved knife, almost a boning knife, as opposed to the long straight knife that is part of the traditional carving set. This is so much more efficient and friendly to remove the meat from the bones.

1 comment:

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