Intro:
Before you begin Step 1:
Tackle the legs and wings Step 2:
Carve the breast Step 3:
Carve the other side
2torial #0441: Learn2 Carve a
Turkey
(Continued)
Tackle the legs and wings
Place the turkey securely on the large carving
board. To begin, you'll be carving only one side of
the bird.
Use the large fork for balance. Depending
on how steady you feel, penetrate, pierce lightly,
or rest the fork on the breast. Slice down the
cravice where a leg connects with the body, until
you hit bone.
Pull the leg away from the body with one
hand. With the other, force the edge of the
knife into the joint of the leg and body. If you
cut firmly, the joint will sometimes separate
cleanly. If it doesn't separate, get it off by
cutting through the joint, if necessary.
Holding the leg up by the
small end, rest the large end on the smaller
carving board. First carve slices off of the thigh,
and then the drumstick parts of the leg. Cut
downwards and try to get medium-thin slices, as
large as practical. Work your way around the leg.
Use the fork to pull a wing aside. Insert
the point of the knife into the joint and separate
the wing from the body. Cut through the joint if
neccesary and put the wing aside.
Tackle the legs and wings
Holding the leg up by the
small end, rest the large end on the smaller
carving board. First carve slices off of the thigh,
and then the drumstick parts of the leg. Cut
downwards and try to get medium-thin slices, as
large as practical. Work your way around the leg.
