“Every block of stone has a statue inside it and it is the task of the sculptor to discover it.” Michelangelo
If you do not see the relationship of this quote from Michelangelo to the carving of a Thanksgiving turkey, then say “no” when asked to do the honor of the final step in preparing the bird for the feast. Step away from the carving table and let someone whom appreciates the assignment to step in your place.
If you do appreciate the great honor of being front and center during the time of the evening when anticipation is at a crescendo, then read on.
All eyes are on you, judging your skill and watching for any lack of confidence. You must be prepared to embrace the moment. Preparation requires a previously established knowledge of the optimum steps. Never show a kink in your armor by looking up at your Uncle for reassurance in your decisions. Never.
Confidently pick up your carving knife, examine its blade for the appropriate sharpness, and masterfully run the blade across the honing steel. Actually, do this even if the blade is like a razor. You look good when you are doing it.
Now, the real work begins. There are many suggestions on how to carve a turkey. Many suggest that the parts are separated before the breast is carved. This seems logical. But, this is not about logic. This is all about the experience. The fact is that carving the limbs off of a very large bird can be visually disturbing to some people, and, at the very least, boring to most others.
Instead, slowly guide the blade across the breast meat allowing the juice to flow down the browned skin. Even the skirmish will find this action to be delectable. The goal is to have the observers eyes dilated as their mouths salivate.
Pile the juicy white meat slices high on a serving plate. You need only to do one side to achieve the effect desired. Pass the plate of cleanly sliced meat to the middle of the table. All eyes will go to that plate with human sounds announcing group approval. Then proceed to dismember the bird, breaking the thighs away from the body, the legs from the thighs and finishing with the wings. The dark meat eaters will gaze back at your activity in between their passing of the potatoes and vegetables. The dark meat should be piled high on a second plate for distribution. Conversation will be in full swing as you finish up by carving the remaining side of the breast to refill the now empty plate of white meat.
The guests anticipation has been met with your confident culinary skill and understanding of the presentation.
This traditional event of carving the Turkey began with a knife. There is no doubt that the carving knife must be of high quality for success to be achieved. Check out AddvantageUSA cutlery knives to ensure your success at the carving table this Thanksgiving.