Knife work
How to carve a roast or a turkey
Cut a cooked roast or bird into neat slices to serve.
Step by step
- Let the roast rest first so the juices settle.
- Set it on a board with a groove for juices, and hold it with a carving fork.
- For a bird, take off the legs and wings at the joints, then cut each breast off in one piece.
- Slice across the grain into even slices with long strokes of a long, sharp knife.
How you know it's done
The slices are even and hold their juices on the board instead of flooding it.
Common mistakes
- Carving straight out of the oven, which lets the juices run out.
- Slicing with the grain, which makes the meat stringy.
Simmerbee recipes that use it (2)
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I carve?”