Some families prefer ham, while others stick to turkey or other roasts. Either way, knowing how to carve the meat properly is important to having a dinner that goes off without a hitch.

Turkey

Let the turkey rest for at least 30 minutes before cutting through meat. Use a carving knife that’s specifically designed for slicing meat. Ensure that the bird stays tender by slicing the meat against the grain.

Bone-in ham

Trim one to two slices from the bottom of the ham to create a flat base. Utilize a carving fork—in addition to a knife—to help you stabilize the ham as you cut. Cut thick, even slices down to the bone, and work the blade to release the slices from the bone.

Beef Roast

Insert the carving fork firmly beneath the top rib, and begin to slice horizontally. Glide your way through each slice in one or two motions to avoid shredding the meat. Use the tip of the knife to cut along the rib bone to release the slice.