Printer Friendly

Carving the bird, beautifully.

We love this method. The turkey looks good because the breast is cut into thick slices against the grain. Plus, it skips the interminable and messy slicing at the table: All the meat is carved in the kitchen and served neatly, ready to be eaten.

1 Carve off the thighs (with legs attached) and the wings; set aside. Slice off the breast halves lengthwise and set each to the side.


2 Carve each breast half across the grain into thick slices.


3 Slice the thigh meat off the bone and cut bone free from leg. Arrange sliced breasts, dark meat, and whole legs and wings on a platter (see photo, page 75).

COPYRIGHT 2008 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2008 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Article Type:Brief article
Geographic Code:1USA
Date:Nov 1, 2008
Previous Article:Roast spiced turkey.
Next Article:Giblet gravy supreme.

Related Articles
How long to roast the turkey?
How to roast the perfect turkey.
No bones about it, this is an easy-carve turkey.
Basic guidelines for the holiday bird or roast.
Roasting a whole turkey.
Why? The do's and don'ts of cooking turkey.
Smoked turkey: hickory perfumes western barbecue classic.
Perfect turkey: how to cook the classic Thanksgiving dinner.
Bloemfontein's great garden; IN ASSOCIATION WITH news room.
Archaeologists claim discovery of China's earliest known carving.

Terms of use | Privacy policy | Copyright © 2019 Farlex, Inc. | Feedback | For webmasters