Carving a turkey is usually a job that is taken over by the man in the house. But anyone can carve a turkey. There is a certain way to carve a turkey so it doesnt look like it was chopped up by someone inexperienced with a carving knife. Just follow the instructions below and view the slide show that contains step by step photos of the whole process.
Lets begin!
- The first thing that needs to be done once the turkey is removed from the oven is to let it rest. Allow the turkey to rest for at least 20 to 30 minutes before the first cut is made. Starting the carving process too early will cause the juices in the bird to run and leave you with dry meat.
- Next you want to make sure that you have a sharp knife and a long two pronged fork to hold the area that is being cut in place. Use a straight bladed knife and never a serrated knife. A serrated knife will tear up the meat or shred it instead of slicing it and wont be as appealing to look at.
- Be sure to place the turkey on a non-skid cutting board so it wont slide on the counter making it harder to carve.
- Remove the twine holding the legs together. Then remove the stuffing and place it in a serving bowl.
- The first cut should be to separate or cur away the drumsticks. The drumsticks include the leg and the thigh of the turkey. Once you start cutting down into the joint area then slice through the meat. When you hit the actual joint put the knife down and pull downwards to break the joint area and the entire leg will separate from the body of the turkey in one piece.
- Now hold onto the whole leg and take the knife and carefully make a cut between the thigh and the drumstick. When you feel some resistance while cutting you have reached the joint area or bone that holds them together. Press hard while pulling the drumstick up until, it separates from itself from the thigh.
- The wings are the next to be separated from the bird. The wings are attached by a ball joint. Get a hold on the wing and gently twist it until you hear a pop. Once you hear the pop you can separate the wind from the body by cutting the remaining tendons and ligaments that connect it to the body of the turkey.
- Last but not least is the breast. Always slice the breast meat against the grain. Start on the smaller end and work your way across the breast but stop midway. Then begin again on the other side in the same manner as you worked the first half of the breast. Make your slices thin and try to keep them the same size as much as possible. You can also slice the breast down the middle and cut away one half. Then place the breast meat down on the cutting board and slice it there.
- Place all the meat on a large platter and set it down in the center of the dining table.
Jackson residents can shop at any of these local grocery stores Reeves Grocery, Stringers Grocery, J & M Grocery, Pickn Save or Wal-mart to purchase a fresh, frozen or ready to eat turkey.
Now the turkey is carved and you can begin your feast!
2012 Beverly Mucha / All Rights Reserved
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