Turkey Carving Tools: Carving Boards, Forks, Knives & Sets

A holiday turkey, a standing rib roast or a packer brisket needs a board with room to rest the meat and a canal that holds what runs off it. The 24 x 18-inch TeakHaus Traditional Carving Board is the largest carving board in the line, with a canal on one face and a flat prep surface on the other.Carve on the canal side and the juices stay on the board for the gravy. Through the rest of the year, the flat side serves for batch prep and family-style platters. The board’s weight holds it steady while you carve, and grips cut into the ends make it possible to turn and carry.Before ordering, measure the counter and the sink. A board this size is too large for many sinks and needs a deep counter, and size is one of the reasons a TeakHaus board is returned. If space is limited, the 20 x 15-inch carving board handles most roasts.
Choosing a Carving BoardThe 20 x 15-inch Traditional Carving Board is easier to store and wash. The 24 x 18-inch Traditional Cutting Board is the same size with two flat faces. Learn More

Carving a packer brisket or a holiday turkey calls for a lot of surface and a canal deep enough to hold the juices. This 24 x 18-inch TeakHaus butcher block provides both on its carving face, with a flat end-grain surface on the reverse for prep.The upright end-grain fibers take repeated cuts without scoring deeply, which keeps the surface smooth and the knife sharper. Slots cut into the ends make a large, heavy board possible to lift and turn when it needs cleaning.Measure the counter before ordering. A board this size needs a deep counter and will not fit in most sinks, and size is a reason TeakHaus boards are returned. Plan on oiling it regularly as well; end grain at this size takes a good deal of oil.
Choosing a Butcher BlockThe 24 x 18-inch End Grain Butcher Block is the same size without a canal. The 20 x 14-inch Extra-Thick End Grain Butcher Block is shorter and much thicker. Learn More

Slice a rested brisket or rib roast on a flat board and the juice runs onto the counter. This TeakHaus Traditional Carving Board has a canal around the edge of its carving face, so the juice stays on the board, where it can be spooned back over the meat or poured into the sauce. TeakHaus notes that Food & Wine included this board in a list of the seven best carving boards.On days with nothing to carve, turn it over. The reverse face is flat and gives a full prep surface for onions, herbs and bread. Grips cut into the ends make it easier to lift a heavy, wet board out of the sink.The 20 x 15-inch size handles a whole chicken, a pork shoulder or a small turkey and still fits a standard counter. If you are deciding between this and the 24 x 18-inch board, measure the counter and the sink first. One reason customers return a TeakHaus board is that it turned out larger than they expected.
Choosing a Carving BoardFor holiday turkeys and packer briskets, the 24 x 18-inch Traditional Carving Board adds room. If you will rarely carve, the 20 x 15-inch Traditional Cutting Board is the same size with two flat faces. Learn More