Alton Brown's Tool Tip For Carving Turkey
Anyone who's ever hosted Thanksgiving dinner has a tried-and-true turkey-making technique. Some people like to keep things classic with an oven-roasted bird. If you opt for this approach, position your oven racks accordingly so that your turkey is in the middle of the oven and cooks evenly. If you want to switch things up, however, go all-out for the holidays with a deep-fried turkey. Pair the meat with a side of buttery mashed potatoes and some gravy, and your meal is one you won't forget.
It's also a meal you should savor, as turkey is more expensive now than ever before. According to the American Farm Bureau Federation, 2022 turkey prices are slated to reach a record high, thanks in no small part to inflation. To get the most bang for your buck, you'll want to be deliberate about how you cook and carve your turkey.
Cutting the turkey is a critical job that celebrity chef Alton Brown does not take lightly, and he has a lot of insight into the topic. Brown recommends two essential tools and with their help, you can go from a turkey novice to a carving pro.
Tongs and a knife are all you need
"Get rid of granddad's carving set and get yourself an honest-to-goodness carving knife and a pair of spring-loaded tongs," said Alton Brown in a "Good Eats" clip that Food Network shared on YouTube.
When it comes to turkey, Brown doesn't mess around. He has already spoken out about his stance on basting, which he finds entirely unnecessary. Using the proper turkey-carving tools, however, is always a must, and spring-loaded tongs and a high-quality knife are kitchen must-haves. With these tools in tow, get your turkey on your cutting board. The "Iron Chef: Quest for an Iron Legend" host recommends lining the meat with a kitchen towel to prevent movement.
After situating the turkey, Brown slices into the meat with the carving knife. He uses the tongs to get a stable grip on the bird and later pulls out turkey slices as they get cut. Mimic this culinary expert's approach, and you'll get your turkey off the cutting board and on the plate all the more efficiently.