Carving a Turkey

The Keys to Carving a Thanksgiving Turkey are the Presentation and the Cutlery

“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.

HenckelsThis 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.




Are Quality Kitchen Knives Worth the Money and the Little Bit of Extra Care?

By: Lauren Lowery

I love cooking. I wouldn’t say I’m an expert chef, by any means, but I love trying new things, exploring different seasonings and flavors, and just in general, being in the kitchen. I have a few favorite cooking tools and pans, but the thing I can’t live without is a set of good knives.

I was fortunate enough to have a few people give me nice knives when I got married. I had registered for some Henckels, but I didn’t expect to get any because they are expensive. I’m so glad I had some generous gifts from people because before I knew it I was falling in love all over again, this time with my knives.

However, it really wasn’t until a few years after I got married that I realized how much I appreciated my quality knives. My husband and I moved overseas for a graduate degree and since our student housing was fully furnished, we decided against shipping all of our belongings over. Thankfully, I decided to ship two of my knives that I loved along with a few items that would make me feel like I had a touch of home around. Before long, those were the only two knives I would use because the other knives we had in our student housing were just a joke.

Along the way, I came to a few conclusions about my love affair with my knives.

First, yes, quality knives are expensive, but they’re worth the money. They last, and they work much better than a cheaper version. I would go so far as to say they make time preparing meals more enjoyable. I’ve gotten to the point that I don’t have to think about what I’m doing as I chop up fruits and vegetables to throw in our smoothies, soups, or family meals.

Next, it’s important to take care of your cutlery. Sharp knives are important. In the post, How to Tell When Your Chef’s Knives Are Truly Sharp, Karen Ahn states, “Cutting with dull knives is dangerous—you have to exert more force to make the knife go through food and you have to make several cuts where a sharp knife only needs to make one or two.”

Another part of taking care of your knives is washing them by hand as soon as you are finished using them. Please don’t put them in the dishwasher or let them sit dirty in the sink for days. Finally, after washing and drying them thoroughly, store them in an appropriate place like a knife block, a magnetic holder, or a knife roll.

If you invest in quality knives, I am convinced you will agree with me, that a good set of knives is one of the most important tools you can have in your kitchen.

Interested in finding knives you’ll come to love? Contact AddvantageUSA to find which set of cutlery would be the perfect set for you.