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Step-by-Step How to Carve a Turkey

Serving size varies
Secrets to carving a turkey are: Cook the bird until it reaches an internal temperature of 165° F. The temperature should be taken in the thickest part of the thigh (do not touch the bone; you may get a false reading). In order for it to remain tender and juicy, let it stand about 20 minutes at room temperature before carving. Using a sharp carving knife and fork, follow these easy steps:

Ingredients:

  • Turkey

Directions:

  1. Remove the legs and thighs and set aside.
  2. Make a cut along both sides of the breast bone and along the wish bone.
  3. Make a horizontal cut just above the wing on both sides.
  4. Slice the breast meat starting above the wing at a slight angle across the breast. Repeat the process on the other side of the bird.
  5. Hold the turkey leg upright and cut between the drumstick and the thigh.
  6. Insert fork in the thigh and slice the meat from the bone. Either serve the drumstick whole or cut in a similar fashion.
  7. Cut the wings away from the body and serve whole.
  8. You can put the bones in a stockpot immediately, cover with water and make soup stock. Or, chill and reserve the carcass to make a great turkey vegetable soup the next day.

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