Barbara Adams Beyond Wonderful, November 1st, 2007
How To Carve Poultry
Carving a turkey is less about smoke and mirrors and more about simply understanding turkey anatomy. Here are the simple steps to work carving magic.
First assemble your tools, a sharp carving knife, a long-handled fork and a sturdy cutting board or carving tray outfitted with a groove to catch the juices.
1. Remove leg and thigh. Gently grab the leg bone and using it as a handle, pull the leg away from the turkey and cut through the skin where the leg meets the breast. Continue pulling the leg from the body and locate the thigh joint. Often the joint will simply snap free or can be easily severed with the carving knife.
2. Separate leg and thigh. Pulling the leg from the thigh, locate the joint where the leg and thigh connect and slice through the joint. If there is resistance, change the angle and try again. Firmly cut through the joint and separate the thigh from the leg. Repeat on the second side.
3, Carve thigh meat. Remove the largest pieces of meat from the thigh and hold it steady with carving fork while slicing across the grain in 1/4-inch slices.
4. Remove wishbone. Make a wish.
5. Remove breast. Locate the breastbone and run your knife along one side, cutting through the skin. Next, hugging your knife close to the breastbone, slice straight down along the ribs and begin to remove the breast. Continue to work the breast free, retaining as much meat as possible.
6. Carve breast. Remove the breast and wing from body and cut through the wing joint, detaching it from the breast. Begin at the narrow end of the breast and, again carving against the grain, cut 1/4-inch thick slices. Repeat on the other side of the bird.
7. Serve. Fan breast and thigh meat on either side of a carving platter and place legs in the center.
Barbara Adams Beyond Wonderful
Cooking Tips and Techniques.©
