How to: Turkey Day tips, part 3 of 3

Part 3: How To Carve a Turkey

Whether you've roasted a Thanksgiving turkey or deep-fried one in the backyard, follow these steps to easily retrieve the moist and tender meat and learn how to carve a turkey.

Use a sharp carving knife for best results when carving a whole turkey. While slicing, keep the turkey from moving by holding it in place with a meat fork. Carve on a stable cutting surface, such as a plastic cutting board or platter. Cutting a turkey is easier if it is allowed to stand for about 15 minutes after roasting.

To carve a turkey, place the turkey breast up with its legs to the right if you're right-handed or to the left if left-handed. Remove the ties or skewers.

While gentle pulling leg and thigh away from body, cut the turkey through the joint between leg and body. Separate the drumstick and thigh by cutting down through the connecting joint. Serve the drumstick and thighs whole, or carve them.

 Make a deep horizontal cut into the breast just above the wing. Insert a fork in the top of the breast.

Starting halfway up the breast, carve the turkey by making thin slices down to the horizontal cut, working from outer edge of bird to the center.






Repeat steps 1 through 3 on the other side of the turkey.

There you go, some tips and tricks for the first time Holiday Chef, or the seasoned  vetran Holiday Chef.

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I hope that everyone has a very nice and safe Holiday Season.