How to Carve a Turkey

How to Carve a Turkey

How to Carve a Turkey. Tradition says slice at the table, but we
think your guests will just as happy with a pretty, plated presentation. You will need A cooked turkey A cutting board
A carving knife and a serving tray. Step 1. Keep the turkey in the kitchen after it’s
cooked to let it cool slightly and the juices redistribute. Slicing that bird is a greasy, messy proposition,
so keep your guests out of the splatter zone. Step 2. Place the turkey on a cutting board breast-side
up. As you pull one leg away from the bird, slice
through the skin and the joint connecting it to the body. Repeat with the other leg. Use a long, sharp carving knife. A short, dull blade will take longer, shred
the meat, and increase your chance of injury. Step 3. Cut through the leg joint to separate the
thigh from the drumstick, and set the drumstick aside. Cut as much meat as you can off the thighbone,
trying to keep it in one large piece. Cut against the grain to create slices about
a quarter of an inch thick. Step 4. Pull one wing away from the body of the bird,
and cut through the skin and the joint. Repeat with the other wing, and set the wings
aside. Step 5. Remove the breast in halves. Use the breastbone as your guide, and cut
down one side of it — as close to the bone as you can — so that the meat comes off
in one piece. Repeat with the other half of the breast. Step 6. Place both halves of the turkey breast skin-side
up on your cutting board. Slice them against the grain at a slight angle
into pieces about a quarter of an inch thick. Step 7. On a serving platter, assemble the meat, and
separate the white meat (the breast and the wings) from the dark meat (the legs and the
drumsticks). Present your hungry guests with a delicious
and tidy bird. Did you know According to a recent study,
two-thirds of Thanksgiving turkeys are cooked by women, while more than half are carved
by men.

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