Carving a large bird

Recipe from: 11/1/1998 12:00:00 AM

Ingredients 1
Servings 1


Serving Change
  • 1
    whole turkey, roasted


Push the wing down with the knife blade and cut through outer layer of breast into the joint. Ease wing from body, cut through the gristle. Cut thin slices from one side of the breast, parallel to the rib cage, to include some stuffing with each slice. Repeat on the other side. Remove one leg by twisting it outwards, then cutting through the joint. Hold the leg and carve slices from the thigh. Repeat with the other leg. To remove the meat from the drumsticks, hold the knuckle bone and working from this end, cut thin slices parallel to the bone.

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