Carving Your Holiday Turkey

Speaker: Begin by cutting the drumstick away from the body of the turkey. Holding the knife horizontally, cut beneath the drumstick, lifting to expose the joint. Cut through the joint. Pulling down on the thigh, cut between the thigh and the body to remove the upper portion of the leg. Remove the wing by cutting through the second joint. To remove the breast, feel along the top of the bird until you find the keel bone. Using a paring knife, cut a crevice along one side of the bone from front to back and then back to front. With the carving knife, cut off the breast keeping the knife against the bones, and pulling the breast meat away. Make a horizontal cut at the bottom of the breast, just above the wing to release the meat. Repeat on the other side of the turkey.

Then you can cut off the top of the wing, the meat on the bottom of the skeleton and the wish bone. The crocus is now ready for the stock part. To clean the thigh, simply cut the meat off the bone in large pieces. Form into a pile and cut crosswise. Do the same with the leg, avoiding the small bones and sinews. Repeat with the other leg and thigh. Cut the breast into half inch slices. Finally, the meat is arranged to make our finished platter. Dark meat, white meat, stuffing and bone and pieces.


Transcription by: Scribe4you Transcription Services