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Carve away

November 23, 1998

Carving your turkeyphoto: Associated Press

Carving a turkey in front of your assembled family should not induce a panic attack if you follow these simple steps suggested by Mary Deidre Donovan, cookbook editor at Culinary Institute of America:

First, take time to make sure your knife is very sharp. This will make the job much easier and safer. A sharp knife will glide through the meat and even cut through joints, with much less pressure than a dull one. If necessary, take the knife to a butcher shop or machinist who can put a good edge on the blade.

Let the turkey rest on the cutting board approximately 20 minutes.

Be sure to give yourself plenty of room.

Now, to carve your turkey:

1. Remove the drumstick and the thigh in one piece, cutting between the breast and the thigh all the way down to the hip joint.


2. Pull that section away. You will need to grab it with a towel and your hands in order to get through and pop the hip joint out of the socket. You also may have to slightly cut the meat surrounding the joint for easier removal of the leg.

3. Separate the drumstick and the thigh where they meet.

4. Slice the meat off the drumstick and the thigh.

5. Repeat steps 1 through 4 for the other drumstick-thigh section.

6. Leave wings on for stability in carving the white meat, to prevent the turkey from rocking back and forth.

7. Start carving the white meat at the back ''where the bird goes over the fence last'' and work your way to the front, carefully carving around the rib cage.

8. After you remove the wings, your professionally carved bird is ready to be served.

- The Associated Press

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