How to Carve a Turkey
You are all done with cooking your Turkey and it looks delicious and mouthwatering. You are ready to sit down and have a feast. But inevitably we will look to the mom or dad of the house to carve the bird. For some reason, we all fear carving, lest we mess-up the whole meal. Well, have no fear. As long as you follow the directions below, you will carve and slice like a robo-slice master. Some people like carving their turkey first and then placing it on a platter. Either way works out just fine.
In this article, you will learn expert ways to carve a turkey in order to preserve its meat texture as well as enhance the flavor. There are some essential things that you will need for carving a turkey.
Things required for carving a turkey are:
- Turkey
- Aluminum Foil to cover the turkey
- Carving Knives to slice with
- Curved Forks
- Electric Carving Knives
- Serving Platters
- A Cutting Board
7 easy steps for carving a turkey
- Take a sharp carving knife with a thin blade. Place your carving knife under the turkey; try to locate the portion of the body where the thighbones join the body. Slide your carving knife into that portion, the joint, so as to divide the thigh from the body on each side.
- Now, apply the same process by cutting the joint portion while avoiding the bone. Detach the drumstick from the thigh. While cutting through the joint, wiggle the drumstick and trace the joint.
- Separate the turkey meat from the drumstick and the thigh by placing your carving knife alongside the bone. Try to obtain as much meat as possible in one motion.
- The next step is to cut thin slices of meat from the turkey thighs and legs.
- After carving thin slices of meat from the thigh and leg, use your carving knife to locate the portion where the wings and body of the turkey meet.
- After locating the point of where the wing and the body meet, pierce your knife along the joint so as to divide the wings from the body on either side.
- With the help of your carving knife, carve thin slices from one side of breast. The cut should be parallel to the breast of the bird. Do the same step on the other side of the breast too.
Here are a few points to remember:
- Cover the turkey with aluminum foil if you are carving right after roasting it. Also, let the foil remain in place for the at least fifteen minutes before you begin to carve.
- Make sure that you cut light meat after the dark meat. In this way, you will find that the meat stays moist for a longer period of time.
