How to carve a turkey : In Pictures

Question

You&#x27;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&#x27;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

BMA · Answer

You&#x27;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&#x27;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

BMA · Answer

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.

BMA · Answer

To truss, take 150 cms of string and bring up under the legs just above the knees

BMA · Answer

Cross the strings over then bring back down between the knees

BMA · Answer

Pass the strings along the sides of the bird

BMA · Answer

... then flip the bird onto its breast and bring the string together over the back at the shoulders

BMA · Answer

As you tie the string it should slide down the wings to pull in the elbow joints

BMA · Answer

Tuck the neck flap neatly under the tied string

BMA · Answer

Flip the bird breast up and it&#x27;s ready for the oven

BMA · Answer

After resting, drain the fat and juices from the bird&#x27;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

BMA · Answer

Remove any bacon draped over the breast and cut the trussing string&#xD;&#xA; &#xD;&#xA; &#xD;&#xA;Cut straight down to remove the legs. As you&#x27;ve pre-cut the joint tendons this should be easy&#xD;&#xA; &#xD;&#xA; &#xD;&#xA; &#xD;&#xA;&#xD;&#xA;Put the legs to one side&#xD;&#xA; &#xD;&#xA; &#xD;&#xA;&#xD;&#xA;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

BMA · Answer

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

BMA · Answer

Slice the thigh meat parallel to the bone&#xD;&#xA; &#xD;&#xA; &#xD;&#xA; &#xD;&#xA;&#xD;&#xA;Remove the wings along with as much breast meat as is left at the joint&#xD;&#xA; &#xD;&#xA; &#xD;&#xA; &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Clockwise from top left. Wing, unsliced breast, thighbone for gnawing, wing, whole leg, second breast, sliced breast, sliced thigh and drumstick

BMA · Answer

All the best for Thanksgiving

HutchEmAll · Answer

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.

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

How to carve a turkey : In Pictures

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