HOW
TO CARVE A TURKEY
- After roasting, cover the turkey with
foil and let it stand for 15 minutes.
- Transfer the bird to your largest cutting
surface.
- With a sharp, thin-bladed carving knife,
find the place where the thighbone meets the body. By cutting
between the joints, and not through bones, you can disconnect
the bones without much fuss.
- Pull the thigh away from the bird and
slip your knife into the joint to separate the thigh from body.
- Wiggle the drumstick to locate the joint
that separates the drumstick from the thigh. Using the same technique,
cut through the joint, not the bone.
- Next use your knife to find where the
wing and body connect. Slip your knife into the joint to separate
wing from body on each side.
- Now remove the breast, by cutting down
the center of the bird on one side of the bone and the breast
will come off in one piece.
- Carve the breast into thin slices.
- Repeat with the other side of the breast.
- After your turkey is carved arrange the
pieces on a platter and serve.
Provided courtesy
of HolidayKitchen.tv.
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