Turkey Carving Instructions, How to Carve Turkey

Famous pasttime of Martha Stewart in jail, turkey carving in the best, proper manner is no easy task. These tips to how to carve a turkey, suitable even for dummies, with pictures and diagrams make this most old fashioned of cooking tasks a breeze.

A turkey having been relieved from strings and skewers used in trussing should be placed on the table with the head or neck at the carver's right hand. An expert carver places the fork in the turkey, and does not remove it until the whole is divided.

Turkey Carving Diagram

First insert the fork firmly in the lower part of the breast, just forward of fig. 2, then sever the legs and wings on both sides, if the whole is to be carved, cutting neatly through the joint next to the body, letting these parts lie on the platter.

Next, carve downward from the breast from 2 to 3, as many even slices of the white meat as may be desired, placing the pieces neatly on one side of the platter.

Now unjoint the legs and wings at the middle joint of the turkey, which can be done very skillfully by a little practice. Make an opening into the cavity of the turkey for dipping out the inside dressing, by cutting a piece from the rear part 1, 1, called the apron.

Consult the tastes of the guests as to which part is preferred; if no choice is expressed, serve a portion of both light and dark meat. One of the most delicate parts of the turkey are two little muscles, lying in small dish-like cavities on each side of the back, a little behind the leg attachments; the next most delicate meat fills the cavities in the neck bone, and next to this, that on the second joints. The lower part of the leg (or drumstick, as it is called) being hard, tough and stringy, is rarely ever helped to any one, but allowed to remain on the dish.