How to carve a turkey
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1. Place the roast or cooked turkey on a clean cutting board; Don't cut turkey on anything else.
2. Allow the turkey covered with auminum to stand at room temperature for 15 minutes or longer after roasting. This way, juices will spread the turkey evenly to make the meat juicier.
3. Remove the wishbone
- First cut and remove the skin from the neck-end of the turkey's breast.
- And then poke into the cavity with a finger, feeling around for the wishbone. Cut around the v-shaped wishbone.
- Then grasp the bone and remove it from the turkey.
4.Carve the legs
- Cut along the turkey's hip joint with a sharp knife, letting the leg slowly separate from the turkey.
- Remove as much meat as you can by carving close to the body, especially near the turkey's back.
- Cut the leg at its knee joint.
- Slice the thigh meat by holding it firmly to the cutting surface with a fork and cutting slices parallel to the bone.
- Repeat on the other leg.
5. Carve the breasts
- Cut into the turkey alongside of its breastbone;
- Angle the knife and cut the meat away from the carcasss, cutting trhough the wing joint;
- The breast should come easily away from the body;
- Repeat on the other side.
6. Slice the breasts
- Cut off the wing tips from the breasts;
- slice the remaining meat against the grain.
Warnings:
Make sure you wash and dry your handsl before carving or wearing disposable food-handling gloves and Always aim to cut through joints, no bones.
Things you need to carve a turkey
1. sharp knife, a boning or carving knife
2. Two cutting boards
3. 1 Fork and or rubber gloves or silicone mitt (just in case the turkey is still hot).
4. 1 platter or 1 ready to receive carved turkey meat.
Original source of information, Videojug, http://www.videojug.com/film/how-to-carve-a-turkey. Used with permission. Slightly edited.
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