Although presenting a whole roast turkey at the Thanksgiving table is very impressive, it is recommended to take the bird to the kitchen for carving. Transfer it to a large carving board. Slice the meat and arrange it on your favorite platter and garnish with bouquets of fresh herbs. Presenting such a platter at the Thanksgiving table will no doubt delight family and guests.
Getting Ready
Loosely cover the turkey with foil and let it rest on the rack in the roasting pan for about 25 minutes before carving. This resting period allows the meat to reabsorb the juices. If you cut into the turkey too soon, you'll lose a good amount of the juices and the meat will not be as moist.
Place the turkey, breast side up, on a carving board. This type of board catches any juices exuded from the turkey, which can then be drizzled over the sliced turkey. Position the turkey so that the drumsticks are pointing toward the carver.
Use a two-pronged carving fork to keep the turkey steady, then employ a sharp carving knife that has some flexibility. Have a large platter ready on which you can place the sliced meat.