Chapter 9. Carving the Bird

Carving the Bird

Make sure your carving knife is sharp. Sharpen with a steel or electric sharpener, whetstone or other sharpening gadget. You are more likely to cut yourself using a dull knife than a sharp one.

Turkey Tip: Use a long-two pronged carving fork to hold the bird steady as you cut.

Basic Carving steps:

Step 1: Removing the thigh, drumstick & wings
- hold the drumstick and pull it away from the body;
- slice through the skin to the joint where the leg meets the backbone
- cut through the joint, pressing the leg away from the body with the side of the knife
- when the leg is freed, cut through the drumstick-thigh joint
- if desired, cut these pieces into slices, running the knife parallel to the bone.
- to cut the wings off, follow the same type of procedures, always cutting through the joint
Step 2: Carving the breast
- make a long slit across the base of the breast, parallel to the wing, all the way to the rib cage
- cut thin slices vertically across the beast; if done properly, the horizontal cut you made at the base will allow these slices to fall off gently as you progress through the breast.

Lets Talk Turkey

Tips Before Cooking

Buying a Turkey

What size turkey should I buy?

Is it better to buy one large turkey or two small ones?

Should I buy fresh or frozen?

What about turkeys that have been injected with fats and seasonings?

What about turkey parts and frozen stuffed turkeys?

Storing an Uncooked Turkey

How long can a whole turkey be kept frozen?

How long can a fresh turkey be kept refrigerated?

Thawing a Frozen Turkey