Carve Your Turkey Like a Latigo Chef

Our guests frequently comment on our turkey-carving prowess. With the holiday season just around the corner, we know a few of you are going to be called to bust out the carving knife and fork. Don't be intimidated! Just follow along with Spencer, and you'll be just fine!

We got a locally-raised turkey from Sisu Farms, thawed it completely in our refrigerator, cooked it in a regular oven at 325 degrees Fahrenheit,  covered for the first 4 hours and uncovered until the internal temperature reached 160 degrees Fahrenheit, approximately five hours in total. Then, meat juicy and skin crispy, the turkey came out of the oven and rested for 15 minutes. Our bird was pretty big compared with what most folks will do in their home kitchens, though, so be sure to adjust your times based on the weight of your turkey.

Then, on a cutting board with good drainage, best carving practice is to remove the wings and drumsticks by cutting through at the joint. before working down either side of the center of the bird in horizontal slices. See the video for a practical demonstration!

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