Thursday, December 20, 2012
How To: Carve a Turkey
Ever wish for a How To Article on carving a turkey with photographs for reference, well here you go...
Cut the band of skin holding drumstick. Grasp the end of the drumstick. Then place a knife between the 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.
Make a long horizontal cut above wing joint all the way through to the body frame. If you desire, the wing may be disjointed from the body at this point.
Slice straight down with an even stroke, at the top of the breast bone all the way through to the horizontal cut you made in the step prior.
Remove the breast to a cutting board and slice starting at the smallest end to the largest.
Step 5: Repeat previous 4 steps on the opposite side of the bird.
Jamie’s Additional Carving Tips:
Use Paula Deen Signature Cutlery Set when carving your birds. Use a straight edge sharp knife for easier carving.
Be sure to allow your bird to rest for at least 20 minutes before carving.
Cut dark meat before light meat, as it will stay moist longer.
The key in removing thighs, legs, and wings from the turkey body is to run your knife along the body until you find the places where bones meet. By cutting between joints, and not through bones, you can disconnect bones without much fuss.
Don’t throw away the left over turkey parts or meaty bones. Save them for stock. If you don’t have time to make stock right away, put the parts and meaty bones in a zip top bag and place in the freezer for future use.
Happy Holidays from your friends at Interior Design!
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