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Carver Everton Ricketts Gives Tips on Carving a Turkey

Everton at Boston Market
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Born in Kingston Jamaica, Everton Ricketts always loved food since he was born. His friend, who was the manager of Boston Market at the time were looking for carvers and they hired him. He learned a lot of skills on being a professional as well as managing an entire restaurant while interacting with guests. He describes some tips on becoming a master carver at Boston Market and some methods that beginners should use on carving a turkey.

What caught your attention of saying “yeah I want to be a master carver”?
Well initially they approached us and they decided to do the games where they hosted us at the corporate office in Colorado. They had carvers from 453 restaurants where they sent out a carver that you think is the best. We did a couple of competitions and I was one of the top seven. We flew out to Denver and competed against each other for the title of master carver.

What is the basic fundamental skills a person should learn on carving a turkey?
Well you have to make sure that you have the proper tools. You need at least three key utensils. You need a proper carving knife as well as a pair of tongs and also a extra large kitchen fork, just so you can hold the turkey in place while you are cutting and carving.

Describe some of the tools being used. Can you use tools such as an electric knife possibly?
I wouldn’t advise using an electric knife because one that’s kind of dangerous. Two you want to make sure you’re the one that’s in control of all the movements of the knife. It diminishes any possibilities you cutting yourself or messing the turkey up because nine times out of ten appearances what really makes a good meal. If it doesn’t look good, no one wants to eat it.

Using your hands do you press on to the turkey and take it off?
Well initially you want to do first is make an incision in between the breast and the legs and the side to cut right in between there. You will use your hand to pull down gently on the leg and thighs to kind of break it as it were and then you use the knife to cut in between the cartilage, so you can get a clean cut.

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