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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