1. Cut the four joints off the turkey, the two wings and the two legs at
the joints, you can feel the joint. Your knife will glide through the
joint, if you are fighting it, you are probably cutting bone. Readjust your knife
so that you just cut through the joint.
2. Next, cut through the leg and the thigh joint, giving you a total of six
pieces: two wings, two legs and two thighs. You can also split the wings.
Always cut parallel to the bone on the thigh meat and cut the leg downward
by holding the leg straight up with the small end of the bone in your hand
as you cut down towards the thick meat on the bone.
3. Cut the breast off by sliding your knife all the way down on the
backbone and take the complete breast off of the turkey. When the breast is
off you can slice it on a bias from the small end of the breast, at 45
degrees.
Follow this on both sides of the breast and you will have your turkey carved
in no time. Save the bone for the turkey soup.
Best, and let me know how your new carvings are doing.
Marc
Posted by Chef Marc in Podcast, Tips & Tricks, Podcast Notes & Recipes, Videocast | RSS 2.0| Edit
