NORWALK, Conn. -- Carving-challenged chefs who want to get a leg up on serving their Thanksgiving meal can sharpen their skills with advice from Wusthof of Norwalk.
Executive Chef Mike Garaghty and Wusthof talk about turkey carving in a five-minute video. Click here for the video.
In Garaghty’s video, the chef says people should start the process by separating the leg and thigh from the body. In both instances, listen for a “pop” to as the joint breaks. That will help ensure that carvers do not cut through the bone.
Using a knife of about nine inches, carefully remove the breast from the bird and place it on a carving board. Starting at the small end of the breast, use nice, even long cuts of about one-quarter inch.
Andrea Arnold, Store Manager at the Wusthof Outlet Store, said sharpening knives before the big day can also help ensure a smooth cut. Carvers can use smaller knives, Arnold said, if they are unsure of themselves in handling a larger blade.
Find out more about finding the right carving knife on the Wusthof website , or visit the store at 333 Wilson Ave. in Norwalk.