Carving the Turkey will be simple if you follow these few essential tips!

** Be sure that your Turkey has “rested” about 20-30 minutes after it is removed from the oven.
** Using an electric knife, which can be purchased at the home store for about 15-30 dollars will make your life so much easier!
** Prepare enough hot gravy to keep the slices of turkey moist until it is served.
** Have a large enough platter on hand!

If you plan to use a fancy platter for serving sliced turkey, be sure that it is large enough, or use two smaller ones. This one is 18 inches long by 14 inches wide and was the perfect size to fit the entire 19 pound turkey that the butcher sliced up!

It helps to use a large platter with a deep center. I prefer to pour hot gravy over and in between each slice of turkey as it is carved. This is a great way to keep the meat moist. No matter how juicy and tender the bird is, after it is carved the meat tends to dry out…This method seems to do the trick! If you are having company that prefers the meat without gravy, then keep a couple of slices on the side.

Having all of your carving tools ready to go, will ensure that the process goes smoothly! The Butcher’s favorite tool when carving a roasted turkey is an electric knife. This will keep the slices smooth and even. Be sure to have a large enough cutting board with a towel placed underneath to prevent slipping and catch any extra juices. A large chefs knife and a small paring knife will also help to carve the breast meat off of the bone. It’s also helpful to have several pairs of cooking tongs on hand.
After you have spent so much time roasting the turkey to perfection… the task of carving can seem monumental! Don’t stress, the Butcher will show you exactly how to carve the bird to perfection.
Watch the how to video below, there are two parts:

If you haven’t seen the recipe for this Wine and Herb Roasted Turkey you can find it here http://randsmeatmarket.com/2014/11/12/white-wine-and-fresh-herb-roasted-turkey-recipe/