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A roasted turkey should never be
carved immediately after removing it from the
oven or grill. Allow the turkey to rest for approximately 20
minutes to let the juices settle and redistribute throughout
the meat. The meat will be very tender, flavorful and easier
to carve. Always use a sharp knife when carving. There are two
basic carving methods— the “traditional method,”
often used for carving at the dining table, or the “kitchen
method,” which is easier and more practical, to be done
in the privacy of your own kitchen. |
Distributed By:
Nebraska Department of Agriculture
Poultry & Egg Division • P.O. Box 830908
Lincoln, NE 68583-0908 • 402-472-2051
www.agr.state.ne.us/ |
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