Thanksgiving Turkey Plating

Each year at Thanksgiving, I try to think of new ways to plate our turkey. I always carve prior to presenting the turkey. I my home, we don't usually cook a whole turkey - just whole turkey breasts on the bone. After cooking, the breasts are removed from the bone and then sliced. I try to plate the turkey in a way that is appetizing and introduces color, and doesn't take too long. Removing the breast and then slicing ensures that each slice has skin, which has a tremendous amount of flavor. It also looks gorgeous, and to me, is a better way to present.

I have plated with different types of lettuce, also using things like cranberries or cherries to introduce a splash of red. The type of dish you plate in matters as well. I like plating in a dish like this, or even in cast iron that is slightly warmed. It looks great, and it keeps the turkey warm. In this photo, I plated in a hand-forged carbon steel pan from Christ Centered Ironworks

However you plate, break outside of the norm this year and do something creative!!