Sunday, November 7, 2010

How to Carve a Turkey

Before you start let the turkey rest at room temperature for 45 minutes to redistribute the juices which guarantees the most succulent meat.
Step 1 Place the turkey on a cutting board set in a rimmed baking sheet to catch excess juices. Using a sharp knife remove a leg and thigh by slicing down through the skin that connects the drumstick and breast until you reach the hip joint. Cut through the joint to release the leg from the turkey.  Repeat with the other leg.
Step 2 Separate a drumstick from its thigh by cutting through the joint.  You can find it by moving the drumstick back and forth. Remove the thigh by running your knife along and underneath the bone.  Repeat with the other leg.
Step 3 Remove the breast and wing by slicing along one side of the breastbone, keeping the knife as close to the bone as possible.  Follow the rib cage all the way down and around until you reach the joint where the wing is attached. Cut through the joint to release the breast and wing in one piece.  Repeat with the other breast.
Step 4 Separate the wing from the breast by cutting through the joint.  Slice the breast and thigh meat. 
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