Newspaper article St Louis Post-Dispatch (MO)

Carving by the Numbers

Newspaper article St Louis Post-Dispatch (MO)

Carving by the Numbers

Article excerpt

DO YOU avoid carving that spectacular roasted bird? Relax. Graceful carving is an art you can easily learn. The key to it all is to begin with a sharp carving knifes.s

Step 1: Remove the bird from the oven and cover with foil. Let the turkey stand for 15 to 20 minutes. The standing time lets the flesh get firm, so the meat is easier to slice and the slices hold together better.

Step 2: Place the bird on a carving board. If the bird is stuffed, remove the stuffing; cover to keep warm. Grasp the tip of one drumstick with your fingers and pull the leg away from the body. Cut through the skin and meat between the drumstick-thigh piece and the body. This exposes the joint where the thighbone and backbone connect. With the tip of the knife, disjoint the thighbone from the backbone by cutting through the joint. Repeat on the other side.

Step 3: To separate the thigh and drumstick, cut through the joint where the leg and thigh bones meet. Repeat on the other piece. …

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