How Do You Carve That Turkey, Anyway? - Foodie Flicks
You spend a good deal of time buying, prepping, and preparing ingredients. You may have even brined your turkey (please do!). But have you ever gone through all of that, and then you're faced with a wonderfully cooked bird and have no idea how to take it apart efficiently? The last thing you want to do after making an excellent turkey is mutilate it with bad technique or haphazard slices.
The above video should give you a quick and easy reference on how to cut and plate your turkey. This outlines taking care of the gobbler in the kitchen, but if you'd prefer to do it at the table, just slightly modify it to fit your needs (slice the breast meat piece by piece off the ones rather than in a chunk).
Good luck! And please, share any other carving tips you have below!
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Reader Comments (Page 1 of 1)
11-24-2008 @ 3:00PM
Astin said...
I make a good turkey, but always have a hard time cutting it effectively after I've done the breasts. Breast meat is easy (as you stated, cut off the pieces, not the whole thing). The rest is in tricky spots that requires some manhandling of the bird and removal of parts.
So I usually slice the breast, removed the drumsticks, and then cut what dark meat I can easily get off the rest. After dinner, then I don't care how the remainder comes off and it usually ends up with me tearing off chunks of meat with my hands, getting the carcass as bare as possible.
Just make sure you use a sharp knife. Even with poultry, a dull knife can be a real pain.
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11-25-2008 @ 11:04AM
Punisher2K said...
Electric carving knives work well also
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