Every November, we turn into amateur turkey scientists – brining, basting, and probing our birds with surgical precision like we’re about to go on some high-stakes cooking show. You spend days thawing, hours cooking, and endless minutes checking for that 165°F sweet spot. But then, it only takes a few wrong moves of the knife for the whole thing to fall apart. Literally. Here are a few carving techniques that’ll help keep your bird from turning into “turkey confetti.”
