The first thing to consider is what kind of knife to use. Chris Kimball, an author and the editor of Cook's Illustrated Magazine, suggests using a boning knife (figure A, far left) to carve the turkey. "You can actually use a paring knife...although it's a little small. The best thing to use is a boning knife. It's about a six-inch blade, either straight...or curved." Kimball says you aren't actually carving so much as pulling the bones apart to get at the meat. Carving steps: - Turn the bird over.
- Take a wing and cut a small incision, then pull the entire leg back (figure b) until you see the joint.
- Pull the wing from the turkey.
Note: If you try to cut through without pulling, it will be difficult to find the joint. - Cut the thighs from the carcass next. This is done the same way the wing was removed. Cut, then pull until you see the joint, then separate with the boning knife.
- Before carving the thigh, turn it over. Locate the joint (feel for separation) and make a cut right beside it, then pull and slice apart (figure C). Carve around the bone and save the meat.
- Don't carve the breast while it's still on the bone. Kimball says it's best to take it off in one piece first. Do this by making a cut on one side of the breastbone. Push the boning knife up against the ribcage and curve the knife along the bone.
- Use an electric knife (easier to carve through the skin) to slice the breast meat on the bias (figure D).
Note: Be sure to let the turkey cool for at least 20 minutes before carving. Guest: Chris Kimball
Editor, Cook's Illustrated Magazine
Web site: www.cooksillustrated.com
RESOURCES :
Butterball Turkey Talk-Line
Live bilingual (English and Spanish) assistance on every turkey topic, from prepping to roasting.
Toll-free: 800-323-4848
Web site: www.butterball.com
USDA Meat and Poultry Hot Line
Talk to the big guns for official answers on defrosting, internal temperature readings and how long you can safely keep leftovers.
Toll-free: 800-535-4555
Website: www.usda.gov/fsis
Reynolds Turkey Tips Line
Automated advice on how to reoast turkey four ways (in an oven bag, foil bag, foil tent or wrapped in foil).
Toll-free: 800-745-4000
Web site: www.reynoldskitchens.com
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