ST. LOUIS - Local Chef Robert Sills, the Executive Chef at SSM Health DePaul Hospital, has seen it happen too often. A family spends days preparing the perfect Thanksgiving feast, only to leave one of the most important jobs, carving the bird, to someone who doesn't know how.
"You see people do the Clark Griswold carving job every year," Chief Sills jokes.
Chief Sills says it's simple. After removing the turkey from the oven, let it sit for at least fifteen minutes, maybe longer.
Then, cut off the legs first. Next, flip the bird over and cut off the wings and the thighs.
At that point, turn the turkey back right-side-up and make deep cuts near the center bone and remove the turkey breast in one big piece.
The final step, slice the turkey breast in slices against the grain. In other words, NOT the way you've seen the breast sliced when it is still attached to the turkey.
Friends and family might actually believe you are a turkey carving pro!