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home staging, staging homes, how to stage homes
home staging, staging homes

Carving a Turkey

Carving a turkey can seem daunting, but it really isn't that difficult if you just follow a few guidelines. I've listed them for you below.

  • Start with a sharp carving knife. Many can openers also have sharpening tool attached.
  • Run the knife along the turkey's bottom to locate the thigh bones. Put the knife in the joint where the thigh meets the body and separate them.
  • Do the same thing to remove the drumstick. Cut only thru the joint, not the bone.
  • Try to retain as much meat in one piece as possible when separating pieces.
  • Slice off the meat into thin slices and layer them on a plate.
  • Locate where the wings and body connect. Separate the wings from the body by slipping your knife into the joint and pulling them apart.
  • Carve thin slices off one of the breasts, cutting parallel to the breast. Layer these slices as well, creating a "fan-like" design.
  • Do the same thing with the other breast.

More Tips:

  • When you remove the turkey from the oven, cover it with foil and let stand for 15 minutes.
  • Dark meat stays moist longer, so cut it first.
  • Never cut thru bones. Just locate the joints and cut there.
  • I stick my plates in the microwave for 1 minute before putting hot food on it. The food stays warmer longer that way.
  • Keep the meat moist longer by placing the skin of the turkey over the meat on the plate.
Quick Links for this Issue
November's Decorating Issue 1
Thanksgiving Bouquets
Thanksgiving Ideas
Thanksgiving Plants
Roasting a Turkey
Purchasing a Turkey
Some Selected Free Tips
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