Serves: 5
Carving A Roast Turkey
Before carving, remove any trussing string. As you carve, arrange the carved meat on a warmed serving platter, the sliced breast meat at one end and the dark meat of the thigh and drumstick at the other.
Remove The Whole Leg
Steadying the turkey with the carving fork, cut down between the thigh and the body. Pull the thigh away from the bird to locate the hip joint and cut through the joint.
Separate Drumstick From Thigh
Locate the joint between the drumstick and the thigh with the knife and cut down firmly, severing the leg into two pieces.
Carve Drumstick And Thigh
Holding the knife parallel and close to the bone, cut a thick slice of meat from the drumstick. Roll the drumstick over halfway and cut another slice. Repeat for the other two sides. Cut the slices to the desired thickness. Carve the thigh into four or more slices, depending on the size of the thigh.
Remove The Wing
Cut through the corner of the breast toward the wing. Pull the wing outward to find the joint cut through the joint. Repeat with the other wing. A turkey wing generally amounts to one serving.
Carve The Breast
Carve equal-width slices from one side of the breast. Transfer each slice to the warmed serving platter. Repeat on the other side.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Serving Up Turkey: A Flawless Feast recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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