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How To: Carve a Turkey




Source of Recipe


Bon Appétit, November 2008


Recipe Introduction


If you're in charge of the bird this year, here's a refresher on cutting up the turkey.

First, forget about carving at the table. Bring the turkey out for show, of course, so everyone can rave about what a genius you are. Then hustle it back into the kitchen, where the pressure's off. You'll have room to work. You can use your hands. And you can get good and messy.
* * *

1) LEG
Pull each leg out from the turkey and use short, swiping motions with the tip of the knife as you cut toward the joint. Cut through the joint to separate the leg, or just twist it off. Find the joint between the thigh and drumstick, then cut through it. Slice parallel to the leg bone to remove the drumstick meat. Ditto for the thighs.

2) WING
Pull each wing away from the breast to reveal the joint, then cut through it.

3) BREAST
• There are two ways to slice it.
For thin slices, keep the breast on the bird and cut parallel to the breastbone, going straight down from one end to the other. But for thick slices with a better bite, less fibrous texture, and prettier presentation, follow these steps:

• To remove the whole turkey breast on each side, cut parallel to the breastbone, staying close to the bone and working down toward the work surface. Make a long cut at the bottom of the breastbone, almost parallel to the work surface. Take off the entire breast. Slice the breast crosswise, against the grain.

4) SERVING
Transfer the sliced turkey meat to a warm platter.


• The Tool: Boning Knife

Traditonally, a long slicing knife is used for carving turkey on the big day. But for getting around the tricky parts of the bird, like the legs, joints, and curved breastbone, it can be unwieldy. Instead, try a boning knife -- favored among butchers and fishmongers. It's about 6 inches long, but unlike a chef's knife, the blade of the boning knife is narrow, thin and flexible -- just right for separating meat from bone.