Replies

LOL.. I have no idea how but over the past few years I have assumed this job (I'm only 31 :)) Everywhere I go I get, "Suzanne, please carve the bird/ham, you do such a good job"
I have 2 theories on why.
1. My Knives, I bring my own where ever I go. Henkels Professional Series and a steel or sharpener. You knives need to be mega sharp to carve/cut well.
2. I throw everyone out of the kitchen, wash my hands very well and basically disassemble the bird or ham with my hands and a small pairing knife. I then carve the small sections down to a platter and come out all smiles...
I know, it's cheating, I am sure that I will be found out soon. Happy Thanksgiving!
Suzanne

Suzanne thanks for the laughs...just reading that put me in such a better mood about the whole idea of carving.

I do have a brilliant Henkel carving set that I store with my fine China only for special occasions.. ...but I promise I will rip off the legs and wings bare handed LOL...

Uncle Billy always brought his own knives also believe it or not until a few years ago when I got this new set.

How long do you let the turkey sit before they ask you to carve? I have no problem with the turkey being served room temp. provided the gravy is super hot.