Sliced and Reassembled Cold Roast Turkey Presentation

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Preparation info
  • About

    6 lb

    EP
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Components

Method

Procedure

Finishing

  1. Free the skin of the turkey breast. Make a shallow slit in the skin, starting just above one wing and proceeding around the front of the breast and then over the wing on the other side.
  2. Lift the skin of one side of the breast to expose the meat (A). (Try to keep the skin attached to the breast