Magazine article Sunset

How to Carve the Thanksgiving Bird

Magazine article Sunset

How to Carve the Thanksgiving Bird

Article excerpt

* There is no one way to cut a turkey down to size. But here are some tips that I find make the process less daunting.

TOOLS. Use 2 sharp knives: a long, thin one for slicing and a short-bladed one (4 to 6 in.) for poking into joints. Use a carving fork to hold the bird in place or, for more control, grip the bird with your hand, using a clean pot holder or napkin to protect your fingers and the bird.

TURKEY. Let the cooked bird rest: at least 20 minutes before carving to give juices time to settle and allow the meat to firm.

LEGS. With a long knife, make a cut parallel to the carcass at the base of the thigh on each side of the joint (a). Then press the turkey leg down to expose the hip joint, poke a short-bladed knife into the joint, and cut and twist to sever the tendon (b). Lay the leg on a plate and cut through the knee joint. Slice the meat off the thigh parallel to the bone.

WINGS. Use a long knife to cut under the wing parallel to the carcass on each side of the shoulder joint (tilt the knife at an angle). …

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