With a few tips, you’ll be ready to carve the turkey, at the head of the table, like a master.
First and foremost, before carving a turkey, make sure your knife is sharp. Thin-bladed knives are going to work best. Let your turkey cool for about 20 minutes and carving will be much easier.
The most traditional method is to make a lower cut underneath the breast and carve into thin slices off the breast. For detailed instructions start by locating the point where the thighbone meets the body.
Use your freshly-sharpened knife to separate the thigh from both sides of the turkey body.
Use the same technique to separate the drumstick from the thigh, being sure to cut the joint, not the bone on either side of the joint. Separate as much meat as possible by running your knife along the bone. Cut the thigh and leg meat into small pieces.
Follow the same procedure to separate the wing from the body.
Carve the turkey breast by cutting thin slices off either side.
Written by Sharalyn Hartwell
HULIQ.com
Posted November 26th, 2009 by Sharalyn Hartwell
