Chef Nibbles

The Best way to hold the turkey steady on a carving board is to use your hand instead of a carving folk.  Be sure to let the bird cool a bit before cutting.  Should it still be to hot to the touch for you hold bird with aluminum foil.  Read more for carving tips . . .

Do use an unserrated blade to cut, as a serrated blade it will tear the flesh

1. Remove the legs holding the tip ot the drum stick with one hand, slice down through the skin between the leg and breast. Pull the leg away from the breast. Insert knife at joint, and cut to remove the leg.  Repeat other side.
2. Separate drumstick from each thigh, cutting thru joint.
3. Slice the thigh meat from the bone to remove.
4. Cut thigh meat into pieces of desired thickness and place on serving dish with other meat.
5. Carefully place the knife horizontally at the bottom curve of the bird’s breast, and slice in toward the rib cage.  Slice again down alongside the rib cage at the top. 
6. Cut vertically through the breast meat to create medallion slices, being careful to preserve some of the skin on each side of the breast.  Reomve the breast in one piece and cut into slices of desired thickness.
7. Place the knife at the first wing joint, insert the knife point, and twist it to serve the wing.  Repeat with the other wing.