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So you've done it. You've managed to roast a beautiful
picture-perfect turkey. But then it dawns on you... how
are you going to cut it up so everyone can eat civilized
slices of roasted turkey and not go at the carcass like
gang of wild animals? Here are some easy-to-follow steps
to get that turkey from centerpiece perfection to neat
little slices on your plate -- and better yet, in your
tummy!
Let it Sit
Once the bird is removed from the oven, it should stand
for 20 to 35 minutes, depending on its size. This gives
the juices a chance to soak into the flesh, allowing for
succulent cuts of meat. Before you begin carving, have a
warm serving platter ready and waiting for all the juicy
white and dark meat you'll soon be slicing and digging
into.
Remove the Legs
Arrange the turkey, breast side up, on a cutting board.
Steady the turkey with a carving fork. Using a sharp
knife, slice through the meat between the breast and the
leg. 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. Cut between the thigh bone
and drumstick bone to divide the leg into one thigh
piece and one drumstick. 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. To slice the thigh, place it flat
side down on a cutting board. Steady the thigh with a
carving fork. With a knife, cut parallel to the bone and
slice off the meat. Be sure to place all the cuts on the
warmed serving platter as you work.
Remove the Wings
Before you carve the breast, the wings must be removed.
Slice diagonally down through the edge of the breast
toward the wing. Using a knife as an aid, press the wing
out to find the shoulder joint; cut through the joint
and remove the wing. Place the wing on the serving
platter as is.
Carve the Breast
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, and
place on the warm serving platter. Continue until you
have carved all the meat on one side of the breast.
Repeat, carving the other side of breast.
Feast
Now that your turkey is carved, it's time to eat! So
fill your plate with your favorite meat and trimmings
and dig in! |
