Here are some tips for carving your bird this holiday season from the Perdue kitchen experts.
First rule: Let your turkey rest after being roasted, before carving it.
Resting means letting the turkey sit on a carving board for 15 to 30 minutes after it comes out of the oven, covered loosely with foil to keep it warm. Resting lets the meat become more firm and ready for carving.
Cut off the legs: Cut through the skin where the leg is attached to the breast. Pull until the thigh bone pops out of its socket; if the bird is fully cooked this should be easy.
Slice off this whole portion, including the back meat around the corner, over to the spine. Then, on the carving board, use a knife to separate the drumstick and the thigh, then the thigh and the back meat.
Serve these whole, or carve the meat off the bones, working parallel to each bone.
Cut off the wings: Cut through the skin where the wing is attached to the breast. Again, pull until the wing comes out of its socket, and then slice off the wing. Serve the wing whole, or slice the meat from the bones on a carving board.
Carve the breast: Begin slicing parallel to the bone, making thin, vertical slices, and remove them from the ribs of the carcass. Slice each of these in half or thirds if desired.
Once the turkey is carved and the meat is laid out on a platter, ladle it with gravy, if desired, and garnish it with something green, such as thyme, rosemary or parsley. And wait for the applause.
From Herald news services