Turkey carving is easy when you have these four simple guidelines to follow.
Step One: Have roasted turkey breast side up on a platter. Pull the turkey drumsticks away from the body of the turkey. Feel for an indentation between the turkey drumstick and the body and cut through this. At the same time gently bend the turkey drumstick back away from the bird. You can serve the turkey drumsticks or save them for use in Turkey Leg Casserole.
Step Two: Cut of turkey wings. Roll the turkey to its side and gently pull the turkey wings away from the turkey. There will be a hollow between the turkey wing and the turkey, use the carving knife to cut around the joint. To expose the joint bend the turkey wing back away from the turkey.
Step Three: Slicing the turkey breast meat. At the bottom of the breast make one horizontal slice, this will allow the breast meat to fall away from the turkey. Using a carving knife make a deep cut into breast above where the turkey wings were attached. Cut even thin slices starting at the outer edge of the breast working your way inwards.
Step Four: If you have a large group of people you can carve the turkey meat from the drumsticks. If serving a small group carve only one side of the turkey. Place the sliced turkey on the platter in front the carved turkey. This makes for a pretty presentation. You can garnish the platter with fresh cranberries and sweet potatoes.
About the Author
Shauna Hanus is a gourmet cook who has written a special Thanksgiving cookbook with 73 recipes for leftover turkey, also a special holiday ice cream cookbook that includes favorites like pumpkin pie ice cream and pecan pie ice cream. She has also put together a holiday planning guide to help you have the most enjoyable Thanksgiving ever. You can find all of these at http://www.turkey-leftovers.com