How do you cut up a turkey?

Here's a step-by-step guide on how to carve a cooked turkey, including diagrams for visual clarity:

Equipment

* Sharp carving knife: A long, thin blade with a good point is ideal.

* Carving fork: To hold the turkey steady while carving.

* Cutting board: Large enough for the turkey.

* Optional: Poultry shears for cutting through bone.

1. Remove the Legs and Thighs

* Identify the joint: Locate the joint between the thigh and the body.

* Cut through the joint: Using the carving knife, cut through the joint, separating the thigh from the body.

* Carve the thigh: Carefully carve the thigh into smaller pieces. If you prefer, remove the skin and bone.

[Diagram 1: Removing legs/thighs]

2. Remove the Wings

* Locate the joint: Find the joint between the wing and the body.

* Cut through the joint: Use the carving knife to cut through the joint, separating the wing.

* Carve the wing: Carve the wing into smaller pieces, including the wingtip.

[Diagram 2: Removing wings]

3. Remove the Breast

* Identify the breastbone: Find the breastbone (keel bone) that runs down the center of the turkey.

* Carve alongside the breastbone: Place the carving fork on one side of the breastbone and use the carving knife to cut along the breastbone, separating the breast from the body.

* Carve slices: Once the breast is separated, carve slices across the grain of the meat.

[Diagram 3: Removing breast]

4. Separate the Dark Meat

* Remove the drumstick: Cut the drumstick from the thigh, if you haven't already done so.

* Carve the thigh meat: Cut the thigh meat into smaller pieces.

5. Carve the Ribs (Optional)

* Use poultry shears (optional): If you wish to serve the ribs, cut them from the turkey carcass.

* Carve the rib meat: Remove any remaining meat from the ribs.

Tips:

* Rest the turkey: Allow the turkey to rest for at least 15 minutes before carving. This helps the juices redistribute, resulting in juicier meat.

* Carve with the grain: This will help you achieve nice, clean slices.

* Use a carving fork to steady the turkey: This will help you avoid cutting yourself.

* Serve promptly: Once the turkey is carved, serve it immediately to maintain its warmth and flavor.

Enjoy your delicious carved turkey!