In some families, carving the family turkey at Thanksgiving is a rite of passage. And because we’re not all well-versed on basic butcher’s knowledge, here are some step-by-step instructions:
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Step 1: Hone your knife. It must be absolutely sharp.
Step 2: Arrange the bird, legs to your right, on an ample cutting board with a well to catch the juice. If the turkey wobbles, stabilize it.
Step 3: Focus on the dark meat first. Hold the bird firmly with your carving fork and cut gently through the skin surrounding the drumstick.
Step 4: Push the drumstick firmly down to the cutting board with the flat of the knife. The joint that connects thigh to bird will either pop out or be revealed enough that you can insert the point of your knife — that’s why you have that saber tip — and with a twist dislodge it. This will make a sickening, sucking sound as the entire leg comes free.
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Step 5: Lay the drumstick skin side down and, letting your knife find the joint between the drumstick and thigh, separate it.
Step 6: Carve the thigh parallel to the bone. You may serve the drumstick whole or, holding it at an angle, carve along the bone, removing the long, white, inedible sinews as you go.
Step 7: As close to the wing as you can get, make a long cut parallel to the table from the front of the breast to the cavity. This is where all your slices will naturally stop.
Step 8: Begin slicing, working from the outside of the breast in. Still holding the fork, let the leading edge of the knife just touch the skin, and move it gently forward until you feel it begin to bite the meat. Then draw the blade back to slice straight down, perpendicular to the table. When you reach the undercut you will find the slice — no more than a quarter inch in thickness — hugging the outside flat of the blade, which you may then use to transfer the slice to a platter, using the fork to stabilize it.
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Curated article from:
Men’s Journal
