How to Carve a Turkey
List of Ingredients
1 cooked turkeyRecipe
Begin carving the turkey by removing each leg. Arrange the
turkey, breast side up, on a cutting board. Steady the turkey with
a carving fork. Cut the skin between the thigh and breast. Next,
using a large knife as an aid, press the thigh outward to find the
hip joint. Slice down through the joint and remove the leg. You
can also grasp the leg, and twist it at the joint to remove it.
2
Cut between the thigh bone and drumstick bone to divide the leg
into one thigh piece and one drumstick.
3
To carve the drumstick, steady it with a carving fork and cut a
thick slice of meat from one side, along the bone. Next, turn the
drumstick over so that the cut side faces down. Cut off another
thick slice of meat. Repeat, turning the drumstick onto a flat side
and cutting off meat, carving a total of four thick slices.
4
To slice the thigh, place it flat side down on a cutting board.
Steady the thigh with a carving fork. Using knife, cut parallel to
the bone and slice off the meat.
5
Before the breast is carved, the wing must be removed. Slice
diagonally down through the bottom edge of the breast toward
the wing. Using knife as an aid, press the wing out to find the
shoulder joint; cut through the joint and remove wing.
6
To carve the breast meat, hold the back of the carving fork
against the breastbone. Starting parallel to the breastbone, slice
diagonally through the meat. Lift off each slice, holding it
between the knife and fork. Continue until you have carved all
the meat on one side of the breast. Repeat carving on other side
of breast. Feast!
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