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Tuesday, December 20, 2011

Tips on Effortless Carving

I have always wondered the best way to carve a turkey. It was nothing I learned growing up because it was a "man's job". More and more, I find I share these sorts of duties with my husband. When asked to carve, I want to be ready. So here is what I learned-

Step-by step carving guide:

1. Remove the Legs. Slice through the skin between the leg and body using a large carving knife. Pull leg outward with a serving fork and cut through the hip joint, removing the entire leg from the body.
2. Remove the Breast. Slice down one side of the breast bone until your knife meets the base of the turkey. Cut horizontally into the turkey near the base and remove the entire breast.
3. Slice the Breast. Place breast meat on a cutting surface. Hold the meat firmly with the carving fork, then slice thinly across the grain for a tender cut.
4. Separate the Drumstick from the Thigh. Cut through the joint that connects the drumstick and thigh. Thinly slice the thigh meat and remove the meat from the bone, Small drumsticks can be served whole, or to remove meat, hold the drumstick upright by the bone and slice meat off, parallel to the bone.
5. Remove Wings. Cut through the joints connecting the wing bones to the backbone. Serve wings whole.

These tips came from the November 2011, Taste of Home magazine.


There is also a quick video I found on YouTube that demontrates the process, making it even easier to understand how to carve the turkey. Now for the hands on practice at Christmas! Good luck!