There is much to be thankful for in our lives – family, love, friends, success, health, independence, future plans, past memories, and…of course…food. There are only a couple of holidays that are better than one that commemorates and celebrates an abundance of food, especially great food. One part of the festivities is usually a well carved turkey. This post is dedicated to all those tips and tricks to carve the perfect turkey.
The building block of carving the turkey begin with a properly cooked turkey and good sharp knife. (To learn more on sharpening a knife, please see the prior post on knife sharpening). Once you have these two basics in front of you – it is time to begin. I would recommend practicing this, or at least rehearsing it in your mind before the big day. Once that Turkey comes out of the oven and rests, people will be hungry and will not want to wait while you figure out which end of the knife to hold.
- Work your way outside in. Start by taking your knife and removing the wings, then the legs, and
then the thighs. Place those pieces on your plate.
Note: The more you practice the removal of these appendages the better you will get. With enough practice your guests will be amazed with your top chef like abilities and speed.
- Now move to the breast. You see many movies where people slice the meat of the breast from the
outside in, but it is actually a better practice to take the whole breast off the turkey. To do this slice down the middle of your turkey and then guide the knife down the breast plate of the turkey until you have sliced the large chunk of turkey breast off.
- Next start your cutting process of the breast. Lay the breast so that the skin is up, then take your
slicing knife and cut with the grain of the breast. When you slice the turkey like you see on TV, you are actually cutting against the grain. To remedy this, cut with the grain. With the turkey laying with the skin up cut across the narrow part of the turkey.
- Now place the turkey on the plate and let the fun begin.
Do you have tips and tricks you would like to share? If so, then please share in the comments section.