You spend a good deal of time buying, prepping, and preparing ingredients. You may have even brined your turkey (please do!). But have you ever gone through all of that, and then you're faced with a wonderfully cooked bird and have no idea how to take it apart efficiently? The last thing you want to do after making an excellent turkey is mutilate it with bad technique or haphazard slices.
The above video should give you a quick and easy reference on how to cut and plate your turkey. This outlines taking care of the gobbler in the kitchen, but if you'd prefer to do it at the table, just slightly modify it to fit your needs (slice the breast meat piece by piece off the ones rather than in a chunk).
Good luck! And please, share any other carving tips you have below!
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