How to Carve a Turkey

When the turkey is cooked, carefully remove from the pan and place on a platter. Loosely tent with foil and allow to rest 15 minutes to allow its juices to set. To carve, take a sharp carving knife and begin by removing the leg and wing on one side. This will expose the breast and make it easier to carve. Cut the leg into drumstick and thigh pieces, and then thinly slice pieces of meat from them. Carve the breast by making very thin, slightly angled, vertical slices that run parallel to the breastbone. Repeat the process on the other side of the bird.

When dinner is done, remove any remaining meat from the carcass. The cooked turkey, well wrapped, can be kept two to three days in the fridge. It can also be sliced or diced and frozen in air-tight containers for up to 3 months to later use in stews, pastas, casseroles and soups.

 
Enter your search words above and use the drop-down menu to narrow your search parameters. If you wish to search our recipe
collection, click here.