November 20, 2016
After days of preparations and hours of cooking, carving your turkey can be a stress-inducing task. Here are some easy steps to follow to conquer carving that bird:
- Let that bird rest! This is an easy but oh-so-important step. Letting the turkey rest for at least 20-30 minutes when it comes out of the oven will ensure that it doesn’t lose its juices and dry out when you cut into it.
- Remove the string that you used to secure the legs together during the cooking process.
- Remove the drumsticks, legs and thighs.
- If you stuffed the bird, remove the stuffing at this point.
- Remove the breast meat. TIP – removing the wishbone before you carve the breast meat off will make this step easier. And don’t forget to save the wishbone for future wish-making! (It needs to dry out for 1-3 days before tug-of-war).
- Remove the wings.
- Slice everything up! Always cut against the grain and try to keep the slices the same size for a prettier presentation!
Are you more of a visual chef-in-training? Watch the great tutorial below from the NYTimes.com. It features Ray Venezia, a master butcher and the Fairway Market meat consultant – in the video he walks you through carving a turkey like a pro!
previous post: Don’t Get Tricked By Your Plumbing! | next post: Give The Gift Of Clean Water With A Water Filter
You and your home deserve Ship Shape service from dedicated Maryland plumbers, drain cleaning and home heating and air conditioner repair techs,
Get It Done Today – 301-683-7080.