CARVING A WHOLE TURKREY
1. Remove the wishbone. To do this, lift up or cut off a small flap of skin from the neck end. Feel for the wishbone with your fingers. Cut round it as closely as possible , then pull it out.
2.Now remove the leg. Pull it outwards using a carving fork and then cut through it at the joint.
3.Divide the leg into drumstick and thigh.Then slice off the leg meat parallel to the bone, including the skinif desired.
4. Cutoff the wing at the joint, including a little bit of breast meat. divide it at the joints and carve the meat as above. alternatively, reserve the wing for stock.
5. Carve the breast into slices, starting at the thicker (NECK) end. Place the back of the fork against the meat as you carve it to hold the slices in place.
6. Repeat for the other side of the bird, but this time secure it by sticking the carving fork straight down into the carcass of the side without any meat.
Thanks for Reading I Hope you Learned Something in a Simpliest Way.....
GODBLESS!!!!
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