carve a turkey

By Meisje

EVERYDAY THINGS YOU
NEED TO KNOW... carve
a turkey
start...let the cooked turkey rest at room temperature 30-45 minutes to redistribute the juices, which will make it more tender

Ingredients

• 1 cooked turkey

Preparation

Step 1

STEP 1 Place the turkey
on a cutting board set in
a rimmed baking sheet to
catch excess juices. Using a
boning or other sharp knife,
remove a leg and thigh
by slicing down through
the skin that connects the
drumstick and the breast
until you reach the hip
joint. Cut through the joint
to release the leg from the
turkey. Repeat with the
other leg.
STEP 2 Separate a
drumstick from its thigh by
cutting through the joint—
you can find it by moving
the drumstick back and
forth. Place the drumstick
on a platter. Remove the
thigh bone by running
your knife alongside and
underneath the bone.
Repeat with the other
leg, and set the thighs aside
to carve later.
STEP 3 Remove a breast
and wing by slicing carefully
along one side of the
breastbone, keeping the
knife as close to the bone
as possible. Follow the rib
cage all the way down
and around until you reach
the joint where the wing
is attached. Cut through
the joint to release the
breast and wing in one
piece. Repeat with the
other breast.
STEP 4 Separate the wing
from the breast by cutting
through the joint. Using a
carving or other sharp knife,
slice the breast and thigh
meat. Arrange the turkey
on the platter and garnish
with fresh herbs and citrus,
if desired.
156 W0MANSDAY.COM • NOVEMBER 17.2010 Fcr a step-by-step video, visit womansday.com/carve