Carving a turkey can feel quite daunting, especially when all eyes are on you. The key takeaway? Don’t stress over it too much.

According to Michael Handal, a chef at the Institute of Culinary Education in New York City, carving the turkey at the table is a long-standing tradition, but it can be challenging for novices.

“It might be easier to carve the turkey in the kitchen and then present it on a platter. For large gatherings, a buffet-style arrangement might be more practical,” he suggested.

Having the right tools can simplify the process, and using a proper carving set is ideal. Most of these sets include a knife that’s just the right size for easily removing legs and thighs and slicing the breast, along with a fork that helps lift the meat off the bone.

If you’re opting for a regular carving knife, aim for one that measures between 8 to 10 inches, Handal advises. Smaller knives can leave you with jagged, uneven slices—definitely not the presentation you want after all your effort.

For even smoother carving, consider removing the wishbone, stuffing, or any trussing beforehand.

What should you do with the turkey carcass after carving?

The best approach to dealing with a turkey carcass is to create stock or broth. Begin by placing the carcass in a pot with some vegetables and simmering it to draw out the flavor. After cooking, strain the mixture and throw away the bones.

If making stock isn’t an option, check if your local compost program accepts meat bones. If composting isn’t viable, simply put the carcass in the regular garbage.

Be careful not to dispose of poultry skin or bones through the garbage disposal, as they can cause clogs and damage its blades. Additionally, any grease or drippings can coat your pipes as they cool, leading to severe blockages.