As Thanksgiving approaches, the quest for the perfect turkey dinner continues for many Americans. Fogo de Chão’s Gaucho chefs in Indianapolis, renowned for their expertise in roasting and carving meats, are set to impart valuable insights on the nuances of preparing the centerpiece of the holiday feast.

With over 46 million turkeys consumed annually during Thanksgiving, the art of roasting, seasoning, and carving the bird to meet family expectations remains a challenge for many. The Gaucho chefs, well-versed in the Brazilian tradition of meat preparation, aim to demystify this process by sharing easy and innovative tips during an upcoming session.

Uelison Blaskowski, the General Manager at Fogo de Chão in Indianapolis, will join the presentation, armed with a pre-prepared turkey and accompanying side dishes for an interactive on-air carving and taste-testing session. This practical demonstration intends to offer viewers a firsthand glimpse into the secrets behind achieving a succulent and well-carved Thanksgiving turkey.

Beyond turkey-specific techniques, the session promises a broader insight into roasting, seasoning, and carving various meats, providing viewers with a comprehensive guide to elevate their culinary skills. Fogo de Chão’s Gaucho chefs’ expertise, coupled with Blaskowski’s demonstration, aims to equip audiences with the tools to create an unforgettable holiday meal, leaving them eager to replicate the experience in their own kitchens.