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    Turkey, Carving A Whole


    Source of Recipe


    Food Reference

    List of Ingredients




    Carving A Whole Turkey

    Recipe





    1. Cut band of skin holding drumsticks. Grasp end of drumstick.
    Place knife between drumstick/thigh and body of the turkey and
    cut through skin to joint. Remove entire leg by pulling out and
    back, using the point of the knife to disjoin it. Separate the
    thigh and drumstick at the joint.

    2. Insert fork in upper wing to steady turkey. Make a long
    horizontal cut above wing joint through to body frame. Wing
    may be disjointed from body, if desired.

    3. Slice straight down with an even stroke, beginning halfway up
    the breast. When knife reaches the cut above the wing joint,
    slice will fall free.

    4. Continue to slice breast meat, starting the cut at a higher
    point each time. To help make carving easier, use a straight
    and sharpened knif

 

 

 


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