Thanksgiving is here, and for most of us, that means we'll be eating lots and lots of turkey. But before we can dig in, somebody needs to carve that bird — and carve it good.
Some families even cherish this moment, with the designated carving duties passed down from one generation to the next. Needless to say, this can be a very stressful time for anyone tasked with butchering the bird. So for those of you in your first year, or anyone just looking for a better technique, we've compiled some videos to help you out.
THE LAST-MINUTE THANKSGIVING MENU YOU CAN MAKE IN 3 HOURS
Check out a few expert techniques before you ruin a perfectly good Thanksgiving dinner.
Butchered by a master
Fairway master butcher and Master Purveyors meat consultant Ray Venezia once appeared on "Fox & Friends" to teach the anchors how to best slice and serve a turkey (above). His top tips? Let the bird sit for 15 or 20 minutes to allow it to absorb back its juices, and don't pierce the bird with a fork while you're carving it — that only lets out more of the juices.
Bon Appetit's beautiful platter
Carving a turkey can be a messy process, so best to avoid cutting the bird at the table. Instead, keep the turkey in the kitchen and follow these steps to make a beautiful platter that will surely impress your guests and make you look like a pro.
THE LAST-MINUTE THANKSGIVING MENU YOU CAN MAKE IN 3 HOURS
CIA-level carving tips
Who better to learn how to carve a turkey from than the CIA? (The Culinary Institute of America, that is.) Watch along as the Dean of Culinary Education offers an easy way to carve a turkey and serve it to your guests, skin intact. He also says we shouldn't be afraid to pop the carved turkey back in the oven for a minute or so, to ensure your guests enjoy piping-hot meal.
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And when all else fails, carve it with a waterjet
Just in case you happen to have a waterjet lying around (don't we all?), you can use it to carve not only your Thanksgiving turkey, but also the pumpkin pie and cranberry sauce for a complete, precisely-cut meal.
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