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To Serve
Appears in
Published 2020
To serve the turkey, have ready a warmed large serving platter. Transfer the turkey to a large cutting board. Remove the stuffing from the neck and keep warm. Don kitchen gloves and use your hands to disjoint the legs and wings from the body. Using a sharp boning knife, cut through the bone joints and carve away the legs and wings. Disjoint each thigh from its drumstick and cut through the joints with the knife. Set the thighs, drumsticks, and wings on the serving platter.
For the breasts, first remove the crisp bacon and set aside. Then, to remove the first breast, beginning at the breastbone, place a carving knife right next to it on one side and work your way downward and parallel to the ribcage, working in small strokes if you are not already familiar with carving a turkey. The trick is to stay as close to the ribcage as possible so only a minimal amount of meat remains on the bones. This step takes practice, so you might want to hone your skills throughout the rest of the year on chicken. Repeat on the opposite side to remove the second breast.