Mastering Poultry Carving

This course provides a step-by-step guide to carving cooked poultry, covering everything from selecting the right tools to executing precise cuts for chickens and turkeys. You will learn the specific differences between handling a standard roast chicken and a large holiday turkey, ensuring every piece is served neatly and efficiently. The lessons focus on knife safety, steel sharpening, and the anatomical landmarks necessary for clean separation of wings, drumsticks, and breast meat. By the end of this program, you will be able to present professional-looking portions while minimizing food waste.