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I’m Daniel Traster and we’re here showing you how to carve a turkey. Right now, I’m going to show you how to garnish the platter once you have fully carved your turkey. The first and most important thing to do is actually make sure the turkey is the centerpiece and is laid out beautifully. So you make sure that your breast, which is sliced beautifully has the skin on facing up and that is on top of the dark meat, which is less pronounced in shape. And then we’ll use our wings as little garnish points over to the side. Now to add a little bit of color to this, you can garnish it in a number of ways but I prefer simplicity. You can take a bunch of herbs and take some small sprigs and place them in one location to create a central focus point on the platter, making sure the leaves are what faced up and that the stems are hidden by the meat.
Another thing you could do is to take some of the leaves off of the herb stems and chop them finely and then sprinkle those on top of your platter. So here, we have some parsley, we’re just going to chop this up briefly. It creates a wonderful aroma as well and it will add some flavor in addition to color to your platter. So very simple chopped parsley, sprinkle little bit on top and again it’ll give you some nice color on top of your turkey.
Now it's very important once you’re done eating, that you take care of your leftovers properly. Now that it's carved, it's easy to place in shallow container so that it cools quickly. And place it in your refrigerator where it will last for three to four days. If you think you’re going to need it for longer than that, put it in the freezer where it will give you three to four months and give you wonderful leftovers through the entire winter months. Thank you very, very much for watching with me and learning how to carve a turkey. It's been my pleasure to demonstrate it for you.
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