Does your Turkey look like this when
you serve it to Family, Friends, or guest ?

There is no mystery to being a master carver. Just follow the
step-by-step directions below and you will be a pro.


 
 
 
First the Proper Tools are Essential
Step 1: Sharpen Knife.. Place the blade at a
20 degree angle to tip of sharpener.  Pull cutting edge
across and down sharpener toward base. Now place the
opposite side of blade on underside of sharpener and repeat
motion. Do each edge several times.

 
 
 
Step 2: Remove turkey from pan .. Lining your
roasting pan widthwise with a strip of folded heavy-duty foil
makes it easier to take out the cooked bird: Lift it by foil ends.
Let the bird rest for 15 to 30 minutes; removing stuffing.
After all, Don't you like to rest when you come out  of the sauna!
Carve one side of the bird at a time.

 
 
 

Step 3: Remove legs .. Place bird, breast-side up,
on cutting board. Steady bird with back of carving fork
to avoid sticking tines in meat. Slice through the skin between
breast and thigh.  Pull leg back to locate joint.  Cut through
joint to remove leg.


 
 
 

Step 4: Divide leg .. Now you want to separate the
drumstick and thigh for carving.  Slightly stretch drumstick
and thigh apart to find joint.  With a firm downward movement
of knife, cut through joint.


 
 
 

Step 5: Carve drumstick .. Position the narrow end
of the leg between the tines of your carving fork to avoid
piercing the meat.  Holding the carving knife parallel to the
bone, cut slices from drumstick.


 
 
 

Step 6: Carve thigh and wing .. Going parallel to the
bone again, cut slices from thigh.  To remove wing , cut
through skin at corner of breast around wing.  Move to
locate joint.  Cut through joint to remove wing with small
part of breast.


 
 

Step 7: Starting at outside of breast. cut down
diagonally to produce thin slices.  Use back of
carving fork to avoid sticking tines into meat.  Repeat
all carving steps with other side of bird and place on
a serving platter.

Now, if you have mastered this dinner
is at 1:00 pm.

Hey if not, No sweat you can always 
 
 

Other Helpful Turkey Hints

Thawing the BIRD:
1. Place the bird on a tray lined with paper towels
(to absorb any juices that leak from the package) in
your refrigerator at least 4 days before you plan to cook it.

2. If you don't have space in the refrigerator or you forgot,
you can still thaw it on cooking day.  Place the wrapped
turkey in a sink or large container and cover it with cold
water.  Change the water every 30 minutes or run cold
water over the bird. Allow 40 minutes thawing time per pound
with this method.

3. Never, Never, Never ...did I say NEVER ..thaw a
turkey on the counter! Bacteria that causes food
poisoning thrives at room temperature.

STUFFING:
1. Cook the giblets from your turkey overnight
in a slow cooker filled with about 3 cups of water.
By morning the giblets are tender, and ready to
add to stuffing mixture if desired. The water
can be added to your stuffing mix.

2. Line the cavity of the bird with a piece of
cheesecloth before stuffing it. The cheesecloth
allows the turkey juices to flavor the stuffing and
makes stuffing removal a breeze.

Now that you have mastered the carving, Need
directions on how to make the perfect bird?

Butterball.com
The only source you will need. :)
 


Nettie's Place


 

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