| To someone who is just learning to cook, this | | | | body. Next, cut through the joint joining the leg to |
| topic may seem like one of the hardest meals | | | | the backbone. Then separate the drumstick and |
| you will ever have to prepare. Needless to say, if | | | | thigh by cutting downwards through the joint, until |
| you’re having a turkey there’s usually | | | | the knife hits the cutting board. |
| company involved which means a number of | | | | 4. Slicing the Drumstick (Leg) Meat: Once you |
| hungry people are relying on you to prepare a | | | | have detached the leg from the rest of the body, |
| great meal. This can be very intimidating. Luckily | | | | you will want to slice the meat. Hold the |
| we have all the information you need, in order to | | | | drumstick in an upright position and turn the |
| ensure a great meal for you, your friends and | | | | drumstick in a circular motion while cutting |
| your family. | | | | downwards. This will produce tasty slices of meat |
| In order to successfully carve a turkey, you will | | | | which are approximately equal size. |
| need to have the following pieces of equipment: | | | | 5. Slicing the Thigh Meat: When slicing thigh meat, |
| • One warm serving platter | | | | you want to hold it close to the plate and secure |
| • A pair of kitchen scissors | | | | it so it does not move. For best results when |
| • An electric knife or a large slicing knife (you | | | | cutting thigh meat, make sure your knife is parallel |
| may want to choose a manual knife since they | | | | to the bone and cut downwards towards the |
| provide more control than electric ones) | | | | plate in slow, steady motions. |
| • A small carving knife or fork for arranging | | | | 6. Slicing the Breast Meat: Make a deep cut into |
| and serving the meat | | | | the breast of the turkey towards the body |
| Now that you have the equipment you need to | | | | frame, as close to the wing as you can. Starting |
| carve the turkey, follow these steps in order to | | | | at the front of the turkey (about halfway up the |
| become a turkey carving expert: | | | | breast) start cutting downwards, parallel to the |
| 1. Leave the turkey to sit 20-30 minutes after | | | | cut you made to the wing. Only cut enough meat |
| roasting and before carving. This will make the | | | | as you think necessary for the amount of people. |
| meat moister and easier to cut. | | | | Uncut meat will stay fresher longer. |
| 2. After the turkey has sat for the time indicated | | | | 7. Serve the Turkey: place all the slices of meat in |
| above, transfer the turkey onto a cutting board; | | | | an attractive manner on a large platter and serve |
| this is where you will begin carving the turkey. | | | | to your guests. |
| 3. Remove the Leg: To do this, hold the drumstick | | | | Want to look at cheese pictures and pictures of |
| firmly with your fingers and gently pull the meat | | | | cheese? Watch them at the Cheese Facts |
| away from the body of the turkey. While doing | | | | website. |
| this, cut through the skin between the leg and the | | | | |