|
Carving The Turkeys
Turkey
is the main attraction of the Thanksgiving Table. While you may serve a
whole roasted turkey as a centerpiece of the table, sliced meat and
carved turkey are easier to serve. Here are some tips on how to carve a
turkey for Thanksgiving:
Equipments You May Need:
- Warm serving platter
- Pair of kitchen scissors
- Flexible and sharp 10-inch slicing knife
- Carving fork for arranging and serving the meat
Method:
- Let the turkey cool for about 20 to 30 minutes at room
temperature.
- Put the turkey on a carving board using paper towels.
- Cut through the trussing with scissors and remove all the string.
- Remove the drumsticks by placing the knife against the thigh and
cut down to the leg's second joint, where you apply the pressure
with the knifepoint and twist it to sever the drumstick.
- Make an oval incision in the neck cavity and remove the stuffing,
taking care to leave the skin intact.
- Transfer the scooped out stuffing into a serving bowl using a
long-handled spoon.
- Slice the thigh meat from the bone.
- Cut carefully while placing the knife horizontally at the bottom
curve of the bird's breast and slice in towards the rib cage from
the top down.
- Cut vertically through the breast meat while carefully preserving
some of the skin on each slice.
- Severe the wings from the first wing joint.
- Arrange the carved turkey on the serving platter by placing the
breast-meat slices in rows along both sides of the platter, the
slices of thigh meat in the center, the drumsticks crossed at one
end and the wings on top, facing each other with the skin side up.
|
|
