When friends and family are gathered around the Thanksgiving table gazing at a perfectly roasted turkey, you might wonder how to slice up perfect portions.
Ingredients :
1 whole turkey cooked and rested
Directions :
Remove the Drumsticks/Thighs: Hold the drumstick(s) away from the breast and slip the knife between the breast and the leg (photo above) to remove the thigh and drumstick. Separate the drumstick and thigh at the joint and set aside.
Remove the Breasts: Make a cut along the center of the breast bone. Cut downwards along the bone to remove the breast(s) from the carcass. Place the breasts on a cutting board and slice across the grain (photo above).
Remove Wings: Cut through the joint where the wings meet the backbone.
To Carve the Thighs: Cut the thighs by running a knife along the meat next to the bone. Feel around with your fingers to get rid of any cartilage. Repeat the process on the other side.
To Carve the Drumsticks: Hold drumsticks vertically and slice parallel to the bone, turning the drumstick to get even cuts.
To Carve the Breasts: Leave the skin on and slice the breasts every half inch, cutting against the grain.
