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Simple Way to Carve a Turkey




Source of Recipe


mm


List of Ingredients




Simple Way to Carve a Turkey


Recipe





Remove the wishbone before the turkey is roasted.

STEP 1: Setup
After removing the turkey from the oven, let the bird rest 20 to
30 minutes before serving. Place turkey - breast-side up - on a large
platter or pan to catch the juices. Clip the trusses that hold the
legs together. Place the bird so the legs are nearest the carver. Set
out a long-handled chef's fork and a serrated-edge knife.

STEP 2: Removing breast
Place the knife blade parallel to the breast bone. Begin cutting
down the entire breast from the wishbone toward the leg. Use short
strokes and let the breast bone guide your cutting. When you reach the
rib bones, cut horizontally all the way underneath the breast. Make a
final cut or two between the leg and breast. At this point you should
be able to lift up the entire breast and place it on a carving board
or plate. Repeat the process with the other breast.

STEP 3: Slicing breast
Once the breast is removed, cut the slices across the breast,
making the slices nice thick slices, close to 1/2 inch thick all with a
bit of the skin. This is so much tastier than the long thin slices we
used to do.

STEP 4: Removing legs and thighs
With one hand, pull leg and thigh away from body to expose hip
joint. Cut meat along rib bones and around joint until white knob pops
loose. Slice through any meat still attached and lift leg and thigh
onto cutting board. Cut dark meat off bones in large pieces. Repeat
with other leg. Tip bird to the side to remove "oyster" meat, which
sits inside a spoon-shaped piece of backbone. Arrange white and dark
meat on platter. Serve.

source is The Happy Cooker