I like to carve turkey before guest arrive ?

[Anonymous]

What do you think ?

[Anonymous]

How long between arrival and the meal? I would worry about it drying out.

[Anonymous]

Anonymous wrote:How long between arrival and the meal? I would worry about it drying out.

That's what gravy is for.

Or you can put it back in a crock pot, on low with a drippings to keep it moist.

[Anonymous]

Anonymous wrote:

Anonymous wrote:How long between arrival and the meal? I would worry about it drying out.

That's what gravy is for.

Or you can put it back in a crock pot, on low with a drippings to keep it moist.

Yes

[Anonymous]

No, I wouldn't. Part of the celebration is to carve magisterially at the table, or at least let guests admire the whole bird, then carve in the kitchen.

[Anonymous]

Anonymous wrote:No, I wouldn't. Part of the celebration is to carve magisterially at the table, or at least let guests admire the whole bird, then carve in the kitchen.

People really do this?

[Anonymous]

Anonymous wrote:

Anonymous wrote:No, I wouldn't. Part of the celebration is to carve magisterially at the table, or at least let guests admire the whole bird, then carve in the kitchen.

People really do this?

Well yes... it's part of the fun!

[Anonymous]

I think it’s fine to carve early. We spatchcock our turkey so it’s already carved when we put it on the table.

[Anonymous]

Ew to dry turkey and "thats what gravy is for". This is why people dont like turkey! No one likes dried out meat, rubbery skin that has to be drowned in sauce to taste good.

Let the turkey rest for a good while, cut closer to eating.

[Anonymous]

Anonymous wrote:Ew to dry turkey and "thats what gravy is for". This is why people dont like turkey! No one likes dried out meat, rubbery skin that has to be drowned in sauce to taste good.

Let the turkey rest for a good while, cut closer to eating.

Sorry, turkey is a vehicle for gravy. Nothing more.

[Anonymous]

No don’t cut it. Then it looks like leftovers. People want to see it first

[Anonymous]

Anonymous wrote:No, I wouldn't. Part of the celebration is to carve magisterially at the table, or at least let guests admire the whole bird, then carve in the kitchen.

This is so 1950s home ec class, I can’t even.

No one cares about this in 2023.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:No, I wouldn't. Part of the celebration is to carve magisterially at the table, or at least let guests admire the whole bird, then carve in the kitchen.

People really do this?

Well yes... it's part of the fun!

In 1965. No one does this anymore.

[Anonymous]

Anonymous wrote:

Anonymous wrote:No, I wouldn't. Part of the celebration is to carve magisterially at the table, or at least let guests admire the whole bird, then carve in the kitchen.

This is so 1950s home ec class, I can’t even.

No one cares about this in 2023.

It’s home ecs because it works. Some people pay attention to food psychology, presentation, colors, layout, all the things that aren’t strictly “shove food in mouth”. Research shows that most people are influenced by these things, even if they can’t dissect and identify what contributes to their positive or negative feelings about a meal.

No one is asking YOU to do this. We’re just telling you that presentation matters.

[Anonymous]

You can still present it nicely if you carve it before it’s on the table.