This is it! Tomorrow is the big Turkey Day! Normally when it comes to carving the turkey, my Uncle Mike is your man. But this year, the task has fallen to me!
So, to help me (and you) make the perfect cut on the Thanksgiving turkey, I found this helpful carving guide from Taste of Home.
Step 1: Place bird on a carving board and remove any stuffing. Holding the end of the drumstick, pull the leg away from the body and cut between the thigh joint and body to remove the entire leg. Repeat with other leg.
Step 2: To separate the drumstick and thigh, cut through the connecting joint.
Step 3: Holding the drumstick by the end, slice meat into 1/4-in. slices. Cut thigh meat parallel to the bone into 1/4-in. slices.
Step 4: Hold the bird with a meat fork and make a deep cut into the breast meat just above the wing area.
Step 5: Slice down from the top of the breast into the cut made in Step 4. Slice meat 1/4 in. thick. Repeat on other side of bird.
Step 6: To remove wings, cut through the connecting joints by the wing bones and backbone.
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{ 1 comment… read it below or add one }
of course, these directions are just a very limited description–it’s one thing to SAY ‘cut through the connecting joint’, another thing to DO it.
So the key to success is practice, practice, practice–we need a national day of prep-for-the-holidays. In addition to honing our carving skills, we could try out recipes, do seating-at-the-table drills, and pre-position left-over containers, etc. so we’d REALLY get the actual holiday activities down pat.
Write Congress today.