Turkey Carving
Use a carving fork and a long, skinny carving knife. (Bring yours to your butcher when picking up the turkey and have him sharpen it.)
By Victoria Granof
- Step One
Cut around the joints connecting the drumsticks and thighs to the body until they are detached.
- Step Two
Repeat with the wings.
- Step Three
Cut the drumsticks and thighs apart.
- Step Four
-
Hold each drumstick vertically and slice downward through the meat.
- Step Five
Hold each thigh on the cutting board with the fork, and carve slices parallel to the bone.
- Step Six
Place the knife parallel to the table, with the sharp side touching the breast. Cut horizontally across the breast until you reach the bone (this is your base cut).
- Step Seven
Carve even slices down through the breast until you reach the base cut. Slices should fall right off.
- Step Eight
Dinner is served!
Illustrations by Mi Ryu
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