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Turkey carving tutorial
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It's a good idea to carve a turkey before you place it on the holiday dinner table. Not only will it save loads of time, you will also get the most meat off your bird this way. And don't worry about serving cooled meat to your holiday guests, just serve some piping hot gravy and no one will bat an eye lash.
Step 1: Select a long, thin blade to carve your bird. The sharper the better. There are many carving kits on the market that have tongs to hold the bird in place and a suitable knife.
Step 2
Step 2: First take off the thigh and drumstick. Slide your knife down into the joint between the thigh and work your knife through the joint. Separate the leg from the thigh by locating the joint, and sliding your knife though it. You may serve the thighs and legs as whole pieces on your tray, or you may cut off the meat, this is your preference.
Step 3
Step 3: Slice the wings off by locating the joint and carving through it.
Step 4
Step 4: Remove the wishbone. Work your knife into the cavity and with your fingers pop out the wishbone.
Step 5
Step 5: Slide the knife down the center of the two breasts. Work your knife in under one side, and follow the bone with your knife to cut off the hunk of meat. After it is cut off, slide into thin slices. Repeat on the other side.
Liz Brooks is also the Easy Meals Examiner, be sure to check out her other column, she is planning some very useful holiday giveaways starting next week!
Do you have a cooking or baking question? Is there something you would like Liz to research for you? Are there any tutorials you would like to see? Email the Food Science Examiner.
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