How To Carve a Turkey Elegantly and Properly

To everyone who love to learning how to cook, this post may like one of the hardest meals you will ever must prepare. Needless to say, if you’re having a turkey there’s usually company involved which means a lot of hungry people are relying on you to prepare a great meal. This can be very intimidating. Fortunately they have all the information you need, in order to make positive a great meal for you, your friends & your relatives.
In order to successfully carve a turkey, you will need to have the following pieces of equipment :

• One warm serving platter
• A pair of kitchen scissors
• An electric knife or a gigantic slicing knife (you may need to select a manual knife since they provide more control than electric ones)
• A tiny carving knife or fork for arranging & serving the meat
Now that you have the equipment you need to carve the turkey, follow these steps in order to become a turkey carving professional:

1. Leave the turkey to sit 20-30 minutes after roasting & before carving. This will make the meat moister & simpler to cut.

2. After the turkey has sat for the time indicated above, transfer the turkey onto a cutting board; this is where you will start carving the turkey.

3. Remove the Leg: To do this, hold the drumstick firmly together with your fingers & gently pull the meat away from the body of the turkey. While doing this, cut through the skin between the leg & the body. Next, cut through the joint joining the leg to the backbone. Then separate the drumstick & thigh by cutting downwards through the joint, until the knife hits the cutting board.

4. Slicing the Drumstick (Leg) Meat: Six times you have detached the leg from the remainder of the body, you will need to slice the meat. Hold the drumstick in an upright position & turn the drumstick in a circular motion while cutting downwards. This will produce tasty slices of meat which are about equal size.

5. Slicing the Thigh Meat: When slicing thigh meat, you need to hold it close to the plate & secure it so it does not move. For best results when cutting thigh meat, make positive your knife is parallel to the bone & cut downwards towards the plate in slow, steady motions.

6. Slicing the Breast Meat: Make a deep cut in to the breast of the turkey towards the body frame, as close to the wing as you can. Beginning at the front of the turkey (about halfway up the breast) start cutting downwards, parallel to the cut you made to the wing. Only cut meat as you think necessary for the amount of people. Uncut meat will stay fresher longer.

7. Serve the Turkey: place all the slices of meat in an stunning manner on a gigantic platter & serve to your guests.

* Note: Remove stuffing from the turkey either by taking it out of the hole made where the leg was removed or by making a brand spanking new hole in the neck & taking it out from there.