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Carving a turkey
Appears in
Published 1999
Carving the turkey carefully will allow everyone a good choice of white and dark meat.
Place the turkey breast-side-up on a board. Cut off the wings, then the legs, cutting through the thigh bones that connect the legs to the body.
Hold the turkey steady with a carving fork and slice down diagonally through the breast meat, holding the knife parallel to the rib cage. Repeat on the other side.
Cut through each thigh and drumstick joint. Hold the thigh steady with a fork and carve the thigh meat, keeping the knife parallel to the bone.
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