Norman Rockwell's "Freedom from Want"

Whether you’ve decided to roast, grill, smoke or fry your turkey, the final step can make or break your presentation.  Even the most beautiful bird, with a crisp and golden skin, can end up looking like a pile of hacked-up meat on the plate if you don’t carve it properly.  A well-carved turkey, on the other hand, allows guests to fully appreciate the quality of your cooking.

On Wednesday evening, I had the pleasure of attending the second class in Jason Tesauro’s “Modern Gentleman” series at the Morrison House.  Titled “Birds & Brews,” the evening was dedicated to two subjects: craft beers and turkey dinners.  While the Dogfish Head beers that Devin Arloski shared with us were delicious, the real education of the evening was a freezer-to-plate walk-through of how to brine, cook and serve a traditional Thanksgiving turkey by Chef Dennis Marron.

With Chef Marron’s guidance, even a first-time carver can quickly dispatch a holiday bird.  And if you think you’re the only one who doesn’t know how to do it…think again.  It was a matter of moments between Marron’s honing his knife-edge and all of us gathering tightly around him to make sure we didn’t miss a step.

A chef’s step-by-step guide to carving – and the recipe for his turkey brine – after the jump. (more…)