Last Minute Turkey Tip: Carving

Thanks to my friends from Butterball turkeys for the simple and easy techniques for carving your Thanksgiving turkey.

CARVING THE BREAST

  • First, allow your cooked turkey to sit for about 20 minutes before starting to carve.
  • Beginning halfway up the breast, slice straight down with an even stroke.
  • When the knife reaches the cut above the wing joint, the slice should fall free on its own.
  • Continue to slice breast meat by starting the cut at a higher point each time.

DRUMSTICKS

  • Cut the band of skin holding the drumsticks.
  • Grasp the end of the drumstick, place your knife between the drumstick/thigh and the body of the turkey, and cut through the skin to the joint.
  • Remove the entire leg by pulling out and back, using the point of the knife to disjoin it.
  • Separate the thigh and drumstick at the joint.

WINGS

  • Insert a fork in the upper wing to the steady turkey.
  • Make a long horizontal cut above the wing joint through the body frame.
  • The wing can be disjointed from the body, if desired.

The Butterball Turkey Talk-line is a great resource to turn to with all your turkey questions.  Trained turkey experts are standing by to help you with whatever questions you might have.  Give them a call at 1-800-BUTTERBALL

Check out my additional blog posts on the Butterball Turkey Blog:

Deep Fry, Grill, Roast or Smoke

Side Dishes To Please Everyone At the New Thanksgiving Table

 

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