Directions for Carving a Turkey

Directions for Carving a Turkey

• Place bird's legs to your right.
  
• Carve side away from you.
  
• To remove leg, cut down from breast to the joint.
  
• Pull to loosen leg from the socket.
  
• Cut all free tissue.
  
• Hold drumstick up at right angles to plate.
  
• Cut meat to bone.
  
• Anchor thigh with knife, press leg down till joint snaps.
  
• Cut through joint.
  
• Slice thin.
  
• To remove wing, stick fork in meaty part of wing.
  
• Cut at angle 1 to l½ inches above where wing joins body.
  
• When you hit joint, run knife through cartilage.
  
• Insert fork in opposite rib section or with tines astride keel bone.
  
• Cut breast in K inch strips.
  
• Put tines of fork on slice before severing it, for steady hold.