tips and recipes for holiday entertaining
carving a turkey as easy as 1•2•3
Carving is a messy job, but someone has to do it. While you might traditionally imagine turkey being carved at the dining table, it may actually be better to carve in the kitchen, where you can cut slices into picture-perfect neatness. Follow these directions to master carving:
- Using a carving or boning knife, slice through the skin between the breast and the leg. Use your hand to pull the leg quarters down until the joint between the breast and leg is exposed. Remove the leg by cutting between the joint and any attached skin. Repeat with the other leg. Remove the wings by cutting through the joints.
- Separate the thighs from the drumsticks by cutting between the joint that connects them. Leave the drumsticks whole, but slice the thigh meat off the bone.
- Remove the breast meat by running the tip of the knife along the breastbone, cutting down along the inside of one side, using pressure to pull the meat away as you go. Cut the breast meat against the grain into slices.