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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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THANKSGIVING RECIPES |
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CARVING THE TURKEY
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Carving the Drumstick
and Thigh
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Carving the Breast
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Kitchen carving method
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1. Remove drumstick and thigh by pressing leg away from body. The joint
connecting leg to backbone will often snap free or may be severed easily with
knife point. Cut dark meat completely from the body by following body contour
carefully with a knife.
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1. Place knife parallel and as close to the wing as possible. Make deep cut
into breast cutting to the bone. This is your base cut. All breast slices will
stop at this horizontal cut.
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1. Remove half of the breast at a time by cutting along keel bone and rib
cage with a sharp knife.
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2. Place drumstick and thigh on cutting surface and cut through connecting
joint.
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2. After making the base cut, carve downward, ending at the base cut slightly
higher up on the breast. Keep slices thin and even.
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2. Place half-breast on cutting surface and slice evenly against the grain of
the meat. Repeat with a second half-breast as additional slices are needed. |
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3. Tilt drumstick to a convenient angle, slicing toward cutting surface as
shown.
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4. To slice thigh meat, hold firmly on cutting surface with a fork. Cut
slices evenly and parallel to the bone.
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KOSHER DELIGHT MAGAZINE
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