Carving Station: Prime Rib or Whole Roasted Turkey

A carving station — a whole prime rib roast or bronzed whole roasted turkey, carved to order by a skilled server — is the grand buffet centerpiece of large-event entertaining. More than any other element, a carving station transforms a buffet into an experience.

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## Option A: Standing Prime Rib Roast (Year-Round)

For 75–100 Guests: 3 standing rib roasts (3 ribs each, ~7 ¾ lb each)

Per Roast: - 1 standing rib roast (3 ribs), trimmed and tied - 4 tablespoons kosher salt - 2 tablespoons coarsely ground black pepper - 2 tablespoons garlic powder - 2 tablespoons fresh rosemary, minced

Dry Rub & Dry Brine: Combine salt, pepper, garlic powder, and rosemary. Coat roast generously. Refrigerate uncovered 24–48 hours.

Roasting: Remove from refrigerator 2 hours before cooking. Preheat oven to 500°F. Roast uncovered 15–20 minutes until deeply golden. Reduce to 325°F. Continue until internal temperature reaches 120°F for medium-rare. Rest minimum 30 minutes — temperature rises another 10–15°F during rest.

Au Jus: Deglaze roasting pan with ½ cup red wine. Add 1 qt beef stock. Simmer 10 minutes, strain. Keep warm.

Horseradish Cream: 7 oz crème fraîche + 3 tablespoons fresh horseradish + 1 tablespoon Dijon + lemon juice. Season.

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## Option B: Whole Roasted Turkey (Seasonal)

For 75–100 Guests: 3 whole turkeys (6–15 ½ lb each), brined 24–48 hours.

Compound Butter: 7 oz softened butter + garlic + thyme, rosemary, sage + lemon zest. Massage under skin and over exterior.

Roasting: 325°F approximately 3 hours (internal 165°F). Rest minimum 30 minutes. Serve with traditional pan gravy and cranberry sauce.

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Station Setup: - Heated carving surface or chafing dish - Sharp boning/slicing knives and two large carving forks - Warmed serving plates stacked at the station - Au jus or gravy + horseradish cream in labeled vessels - Uniformed carving staff member - Elegant carving station signage

Pro Tips: A rested prime rib can be held at 150°F in a low oven for up to 2 hours without quality loss. The carving station works best with a uniformed staff member carving continuously and plating slices to order. Plan your roasting schedule so the first roast is ready 30 minutes before reception begins.