Carving Turkey

Appears in

Published 1989

About

Roast turkey can be carved in the kitchen and the breast meat replaced on the carcass for serving. A small turkey should be carved like a chicken. For a large bird over 10 lb/4.5 kg:

Leave the turkey for 10-15 minutes in a warm place, then discard the strings. Hold the bird steady with a carving fork.
Remove the wing, severing it at the joint. Cut the skin between the leg and the breast. With a sharp knife, cut diagonal slices from the breast, working toward the cavity.
At the wing joint, make a horizontal cut to facilitate carving and give good sized slices.
Carve the breast in slanting slices parallel to the rib cage (and including the stuffing), starting at the leg end and working toward the cavity. Repeat the procedure on the other side.
To remove the leg, force it outward with a fork, then locate the joint with a knife and cut through it.
Holding the leg firmly, carve slices from the thigh, working parallel to the bone. Cut the leg in half through the joint.
Carve slices of meat from the drumstick, working parallel to the bone. Repeat with the other leg.