Included In Your Kit
A lovingly prepared chicken, turkey or roast deserves to be properly carved. Our carving kit gets you from the oven to the serving platter presentably, safely, and without making a mess.
Victorinox Fibrox Pro 12-Inch Slicing Knife
Mercer Culinary Genesis 6-Inch Forged Carving Fork
J.K. Adams Reversible Carving Board
Carving Tips & Tricks
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.
- Line 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.