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Author: [Food & Fitness] Topic: How to carve a turkey : In Pictures
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#1
Posted: 11/2/2011 6:56:11 AM
You'll need: a small boning knife; a large slicing knife; two cutting boards - one large and preferably with a juice channel, the second smaller; 150cm butcher's string; serving plates and clingfilm. Also have some kitchen roll or cloths on hand to catch running juices.

Working through the neck end of the bird, locate the wishbone with your fingers, run the knife up either side, work your fingers behind the bone and twist it out
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Posted: 11/2/2011 6:57:17 AM
Working through the tail end of the bird, locate the hip joint with your fingers. It helps if you wobble the leg while you do it. Use the tip of your knife to cut into the joint and sever the tendons. Be careful not to cut through to the outside of the bird.
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#3
Posted: 11/2/2011 6:58:11 AM
To truss, take 150 cms of string and bring up under the legs just above the knees
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Posted: 11/2/2011 6:59:06 AM
Cross the strings over then bring back down between the knees
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Posted: 11/2/2011 7:00:03 AM
Pass the strings along the sides of the bird
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#6
Posted: 11/2/2011 7:00:55 AM
... then flip the bird onto its breast and bring the string together over the back at the shoulders
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#7
Posted: 11/2/2011 7:02:07 AM
As you tie the string it should slide down the wings to pull in the elbow joints
 
 
 
 
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#8
Posted: 11/2/2011 7:03:08 AM
Tuck the neck flap neatly under the tied string
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#9
Posted: 11/2/2011 7:04:04 AM
Flip the bird breast up and it's ready for the oven
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#10
Posted: 11/2/2011 7:05:18 AM
After resting, drain the fat and juices from the bird's cavity and transfer to a cutting board. Keep a teatowel or kitchen paper handy to mop up any extra which may run out as you carve
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#11
Posted: 11/2/2011 7:08:35 AM
Remove any bacon draped over the breast and cut the trussing string
 
 
Cut straight down to remove the legs. As you've pre-cut the joint tendons this should be easy
 
 
 
Put the legs to one side
 
 
Locate the breastbone with your thumb, then cut down one side of it and out along the ribs. Because the wishbone has been removed this is a single, simple cut
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#12
Posted: 11/2/2011 7:12:17 AM

This will enable you to remove the breast as a clean single piece but also leaves a substantial chunk around the wing joint

 

Move the breast to a separate board and slice across the grain
 
 
 
As you can see, this breast has retained an amazing degree of juiciness
 
Cut the legs through the joint to separate thighs from drumsticks. Serve the drumsticks whole for the inveterate bone gnawers
 
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Posted: 11/2/2011 7:14:31 AM
Slice the thigh meat parallel to the bone
 
 
 
Remove the wings along with as much breast meat as is left at the joint
 
 
 
Clockwise from top left. Wing, unsliced breast, thighbone for gnawing, wing, whole leg, second breast, sliced breast, sliced thigh and drumstick
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Posted: 11/2/2011 7:17:11 AM

All the best for Thanksgiving
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#15
Posted: 11/2/2011 4:34:25 PM

No need to truss your bird.  Just lay it on your roasting rack and tuck the wing tips underneath the bird so they don't burn.  Legs can just hang open unless you have it stuffed to the hilt (not recommended, by the way as there is no way to ensure the stuffing gets hot enough to kill all the poultry bacteria.

This is the exact way I carve my turkey.  Taking each breast off whole is the way to go.  

Another thing folks, BRINE YOUR BIRD!

Best recipe ever for turkey.  Note:  You may need to take a piece of tin foil to cover the breast when you lower the temp. down to 350 so it doesn't burn. 

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

 
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