In charge of carving the bird this Thanksgiving?
Most of us carve a turkey once a year, if that, which means that just about all of us could use a little refresher on how to tackle that big golden bird.
With that in mind, here’s a little photo guide to help you get the job done.
1. Allow your guests to see that gloriously golden, fragrant, tender roasted turkey. Then, bring it back into the kitchen to carve. It’s a hands-on and somewhat messy job. There’s no need to be dealing with it at the carefully set Thanksgiving table.
2. Start by removing the legs. To do this, use a sharp carving knife to cut the skin connecting the leg to the body. Use your hands to pull the leg away from the body until you hear the joint pop.
Then wiggle the knife through the joint and pull the leg off of the turkey carcass.
3. Repeat on the other side. Then, separate the thighs from the drumsticks by inserting a knife between the joint. If desired, slice the meat from the thigh and drumsticks.
4. Remove the wings in a similar manner, by gently pulling the wing from the body, then using a knife to cut through the skin and joint.
5. Finally, remove the turkey breasts from the carcass. To do this, make a long, deep cut into the center of the turkey on one side of the breast bone. Carefully glide your knife down along the breast bone to remove the entire breast from one side of the turkey.
6. Repeat on the other side, then lay the breasts skin side up on your carving board and cut across the breast into slices.
Save the carcass from turkey soup!!