CARVING A TURKEY
Tips for Carving a Turkey
A roasted turkey should never be carved immediately after removing it from the oven or grill. Allow the turkey to rest for approximately 20 minutes to let the juices settle and redistribute throughout the meat.
The meat will be very tender, flavorful and easier to carve. Always use a sharp knife when carving.
There are two basic carving methods — the “traditional method,” often used for carving at the dining table, or the “kitchen method,” which is easier and more practical. You can put your properly sharpened knife to work calmly in the privacy of your kitchen, and bring the carved turkey meat into the dining room, instead of putting your slicing skills on show in front of others.
Carving the Dark Meat
Traditional and Kitchen Method
2. Place the drumstick and thigh on cutting surface and cut through the connecting joint to separate drumstick and thigh.
3. To slice the thigh meat, hold the thigh firmly with a fork and then cut slices evenly and parallel to the bone.
4. Tilt drumstick to convenient angle and slice down toward the cutting surface. Be sure to carefully remove the hard tendons.
Carving the White Meat
Traditional Method
the slices thin and even.
Carving the White Meat
Kitchen Method
2. Lay breast lobe flat on the cutting surface. Carve it into thin, even slices across grain of the meat.
Contact Laurence Segal
WESTSIDE SHARPENING & CUTLERY CENTER
1207 4th Street, #150
Santa Monica, CA 90401
(310) 395-3075
[We're located at the SE Corner of Wilshire and 4th, with 2 hours of free parking across the street in the City Parking Complex.]
Email: info@westsidesharpening.com
Website: westsidesharpening.com
