Carving and Presentation
Despite the cliché of the head of the household slicing at the table, carving is a messy job. Better to get down and dirty in the kitchen, where you can break down the turkey and carve neat, picture-perfect slices without anyone seeing. To serve the meat, transfer it to a pretty platter and bring to the table.
Be sure to let the roast turkey rest before carving it. The resting time not only allows the juices to redistribute, it also makes carving easier.
Use a platter large enough to hold all the meat, and warm the platter prior to carving.
ine the platter with kale or another sturdy green for an attractive presentation.
Transfer the turkey to the platter as you carve, using the flat side of the knife.
Keep the meat on the platter covered with foil as you carve the turkey.
Keep the Turkey Carcass
After you've served the Thanksgiving meal (and made a wish on the wishbone), be sure not to discard the turkey carcass. Store it in the refrigerator (it will hold for a day or two) and then use it to make turkey stock. Nothing could be more economical or delicious.
Try not to use a barren carcass for the stock. The stock will taste best made with a carcass that has a good amount of meat clinging to it. And once the stock is done, make sure to pick off the bits of meat still clinging to the carcass. They will make a delicious addition to turkey soup.