Messages

Forum Index : Food & Fitness : Messages
Author: [Food & Fitness] Topic: How to carve a turkey : In Pictures
BMA send a private message View Space | Blog | Friends | Playbook |
BMA
Participation Meter
Banned
Joined: Jul 2011
Posts: 13782
Location:
#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
quote
BMA send a private message View Space | Blog | Friends | Playbook |
BMA
Participation Meter
Banned
Joined: Jul 2011
Posts: 13782
Location:
#2
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.
quote
BMA send a private message View Space | Blog | Friends | Playbook |
BMA
Participation Meter
Banned
Joined: Jul 2011
Posts: 13782
Location:
#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
quote
BMA send a private message View Space | Blog | Friends | Playbook |
BMA
Participation Meter
Banned
Joined: Jul 2011
Posts: 13782
Location:
#4
Posted: 11/2/2011 6:59:06 AM
Cross the strings over then bring back down between the knees
quote
BMA send a private message View Space | Blog | Friends | Playbook |
BMA
Participation Meter
Banned
Joined: Jul 2011
Posts: 13782
Location:
#5
Posted: 11/2/2011 7:00:03 AM
Pass the strings along the sides of the bird
quote
BMA send a private message View Space | Blog | Friends | Playbook |
BMA
Participation Meter
Banned
Joined: Jul 2011
Posts: 13782
Location:
#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
quote
BMA send a private message View Space | Blog | Friends | Playbook |
BMA
Participation Meter
Banned
Joined: Jul 2011
Posts: 13782
Location:
#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
 
 
 
 
quote
BMA send a private message View Space | Blog | Friends | Playbook |
BMA
Participation Meter
Banned
Joined: Jul 2011
Posts: 13782
Location:
#8
Posted: 11/2/2011 7:03:08 AM
Tuck the neck flap neatly under the tied string
quote
BMA send a private message View Space | Blog | Friends | Playbook |
BMA
Participation Meter
Banned
Joined: Jul 2011
Posts: 13782
Location:
#9
Posted: 11/2/2011 7:04:04 AM
Flip the bird breast up and it's ready for the oven
quote
BMA send a private message View Space | Blog | Friends | Playbook |
BMA
Participation Meter
Banned
Joined: Jul 2011
Posts: 13782
Location:
#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
quote
BMA send a private message View Space | Blog | Friends | Playbook |
BMA
Participation Meter
Banned
Joined: Jul 2011
Posts: 13782
Location:
#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
quote
BMA send a private message View Space | Blog | Friends | Playbook |
BMA
Participation Meter
Banned
Joined: Jul 2011
Posts: 13782
Location:
#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
 
quote
BMA send a private message View Space | Blog | Friends | Playbook |
BMA
Participation Meter
Banned
Joined: Jul 2011
Posts: 13782
Location:
#13
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
quote
BMA send a private message View Space | Blog | Friends | Playbook |
BMA
Participation Meter
Banned
Joined: Jul 2011
Posts: 13782
Location:
#14
Posted: 11/2/2011 7:17:11 AM

All the best for Thanksgiving

quote
HutchEmAll send a private message View Space | Blog | Friends | Playbook |
HutchEmAll
Participation Meter
Legend
Joined: Jan 2004
Posts: 37709
Location: Minnesota
#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

 

quote
Forum Index : Food & Fitness : Messages
You have entered the forum as a GUEST. 
You must login/register to post or reply.