After all of the work it takes to cook the perfect turkey, it’s only natural to want it to be carved in the right way!
I learned this the hard way a few years back.
Here are the 4 need to know steps to perfect carving every time.
Use a good, sharp carving knife and a two-pronged fork for carving.
Begin carving on one side of the turkey and completely carve this side before moving onto the other.
- Removing the wing: Pull the wing away from the body and slice through the skin to locate the shoulder joint. Cut through the joint to remove the wing.
- Removing the whole leg: Set the turkey breast side up. Pull the leg away from the body and slice through the skin to locate the thigh joint. Cut through the joint to remove the entire leg.
- Separating the thigh and leg.: Cut through the joint that separates the drumstick from the thigh. Serve these pieces whole, or carve them by cutting off the meat in thin slices parallel to the bone.
- Carving the breast: Just above the thigh and shoulder joints, carve a deep horizontal cut through the breasts toward the bone to create a base ut. Starting near the breastbone, carve thin slices vertically, cutting downward to end each slice at the base cut.
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