Happy Thanksgiving from P.T.R.C. Inc. Here are four turkey carving tips you can use this Thanksgiving holiday.
After that delicious bird is hot out of the oven, be sure to cut the string tying the legs if there is one. We don’t want that to wind up on anyone’s plate. Pull the legs away from the body. Cut through the skin and bend back the thigh until the thighbone pops out. Cut at the joint to detach leg completely.
With the legs now detached, cut between the joints and separate the thighs from the drumsticks. Cut those pieces into slices and they are ready to plate.
Starting from the middle of the bird, keep the blade close to the rib cage, use it as your guide. Slice along each side of the breast plate to remove the meat. When you get to the wings, cut them off at their joints.
After the bird is carved, slice the breasts cross-wide, skin side up, and arrange on the platter.