Carving the Turkey

Turkey is the main attraction of the Thanksgiving table. While you may serve a whole roasted turkey as a centerpiece of the table, sliced meat and carved turkey are easier to serve. Here are some tips on how to carve a turkey for Thanksgiving: 

            Equipment You May Need:

·         Warm serving platter

·         Pair of kitchen scissors

·         Flexible and sharp 10-inch slicing knife

·         Carving fork for arranging and serving meat

 Method:

·     Let the turkey cool for about 20-30 minutes at room temperature.

·     Put the turkey on a carving board using paper towels.

·     Cut through the trussing with scissors and remove the string.

·     Remove the drumsticks by placing the knife against the thigh and cut down to the legs second joint, where you apply the pressure with the knifepoint and twist it to sever the drumstick.

·     Make an oval incision in the neck cavity and remove the stuffing, take care to leave the skin intact.

·      Transfer the scooped out stuffing into a serving bowl using a long handled spoon.

·      Slice the thigh meat from the bone.

·      Cut carefully while placing the knife horizontally at the bottom curve of the birds breast and slice in towards the rib cage from the top down.

·     Cut vertically through the breast meat while carefully preserving some of the skin on each slice.

·     Severe the wings from the first wing joint.

·    Arrange the carved turkey on the serving platter by placing the breast meat slices in rows along both sides of the platter, the slices of thigh meat in the center,  the drumsticks crossed at one end and the wings on top, facing each other with the skin side up.