In pop culture, the honor of carving a holiday turkey always seems to fall to the patriarch of the family, like Clark Griswold or Bob Cratchit. That tradition is likely based on Medieval practices, says Mister Manners etiquette columnist Thomas P. Farley, citing a Middle Ages etiquette guide from 1508 that details carving techniques as part of the official code of chivalry. “In an age before forks were common, the carver was expected to cut the pieces of meat small enough to be eaten with a spoon or with ones fingers,” says Farley. “Forks did not become prevalent on tables in Northern Europe or the American colonies until the 17th and 18th centuries. Knives, however, were often elaborate and jeweled, and their exquisite workmanship, by talented cutlers, was a point of pride for the bearer. Newlyweds would often receive a carvery—a complete boxed set of knives—and the groom was expected to possess the skills of carving.”
But as fine dining etiquette has developed over the last five centuries, the rules of turkey carving have evolved, too. We shouldnt assume that the task falls to a man, says Farley: “There is no reason for one gender to have the monopoly on carving.” But if your family is having trouble deciding whose turn it is to do the honors, follow Farleys advice for getting the carving knife into the proper hands.
Settle arguments politely.
“If more than one person is interested in carving, the host may suggest one or more guests share the duty,” Farley says. “If there are a few people who have been in the queue year-in and year-out only to be shut out by a self-appointed official carver, the host should suggest the would-be carvers split the duty with the veteran carver. Two additional ways to settle the matter include alternating years or arranging a contest with the previous years wishbone.”
Skip the carving show.
“It is entirely appropriate to celebrate not just the bird, but also the pageantry involved in its carving by doing it tableside,” says Farley. “That said, if your family is of the sort that cares more about eating than it does about theater, carve the turkey in the kitchen and bring the platter to the main table only after the slicing is complete.”
How to Carve a Turkey | The New York Times
How do you carve a turkey breast?
How to carve a turkey breast: Cut along the side of the breastbone while following the curvature of the bones, breasts skin side up. Using your hand or a carving fork, gently pull the breast meat away from the side of the breast bone while using the knife to remove the meat from the ribs. Place turkey breast on the cutting board.
Which side of a Turkey should you carve?
One side at a time: It’s easiest to carve one entire side of the first and then move on to the second side. White meat vs. dark meat: The turkey breast and wings have white meat while turkey legs and thighs have dark meat.
How long do you let a Turkey rest before carving?
This guide has everything you need to know about carving turkey, including how to slice a turkey into portions of dark and white meat and what to do with the carcass once you’re done. First things first: let your turkey rest for 15 to 30 minutes, depending on its size, before beginning to carve.
Do you need a knife to carve a Turkey?
Resting your turkey will also allow it to cool down slightly so it’s easy for you to handle. Here’s what you’ll need to carve your bird: a large and sharp chef’s knife (nope, you don’t need a specialty carving knife or a boning knife – all you need is a sharp knife), a big cutting board, a platter and paper towels.