Pros' Turkey-Carving Tips: So You Don't Have to Wing It

Dommen will separate the legs from the carcass, and sear and roast the boned legs separately from the breast, which he will roast on the bone. "Since we're not slicing the turkey in front of anyone, we don't have to have it intact."

When Dommen was a child, his father did the carving at Thanksgiving. "He used to take the legs off, then slice the meat off the breast on the turkey, whereas I like to take the breast off in one piece, then slice it."

All three chefs agree: It's best to remove the breast from the bird before slicing. "By taking the breast off, you're not leaving as much meat on the bone, and you get nicer, more even slices, cutting across the grain versus with the grain," adds Dommen.

With any meat, cutting across the grain breaks up the muscle and makes for tender bites.

To carve the bird, Dommen uses a Misono UX10, a Japanese slicer. "The main thing is that the knife is sharp." At home, Dommen uses another slicer made by Suisin. "It's the same style of knife, different maker."

Dommen can be seen giving additional tips and instruction on food Web site Chow.com.

Renowned chef and Summer Shack owner Jasper White will be a guest at his niece and nephew's Thanksgiving table this year. "I am not really cooking, but I am bringing a turkey. I'm making hundreds at the restaurant so I might as well bring an extra."