I really don’t remember the year I got passed the holiday turkey carving baton at Mama’s house…I just remember the mess. Now, it’s a seamless operation for me. I could probably even compete with the best of them on turkey carving speed. But in the beginning, that wasn’t the case. Looking back, I wish I had a How To Article to read with photographs for reference like this one. But when I think about it, I guess I had something even better…my mama. Her, standing over my shoulder telling me every cut to make and a brother with his mouth open waiting, not so patiently, nearby made for a quick study. Happy Thanksgiving Y’all.
Step 1: Cut the band of skin holding drumstick. Grasp the end of the drumstick. Then place a knife between the drumstick/thigh and body of the turkey, and cut through skin to joint. Remove entire leg by pulling out and back, using the point of the knife to disjoin it. Separate the thigh and drumstick at the joint.
Step 2: Make a long horizontal cut above wing joint all the way through to the body frame. If you desire, the wing may be disjointed from the body at this point.
Step 3: Slice straight down with an even stroke, at the top of the breast bone all the way through to the horizontal cut you made in the step prior.
Step 4: Remove the breast to a cutting board and slice starting at the smallest end to the largest.
Step 5: Repeat previous 4 steps on the opposite side of the bird.
Jamie’s Additional Carving Tips:
I always use mom’s Paula Deen Signature Cutlery Set when I carve my birds. Use a straight edge sharp knife for easier carving.
Be sure to allow your bird to rest for at least 20 minutes before carving.
Cut dark meat before light meat, as it will stay moist longer.
The key in removing thighs, legs, and wings from the turkey body is to run your knife along the body until you find the places where bones meet. By cutting between joints, and not through bones, you can disconnect bones without much fuss.
Don’t throw away the left over turkey parts or meaty bones. Save them for stock. If you don’t have time to make stock right away, put the parts and meaty bones in a zip top bag and place in the freezer for future use.
doris in The Secret Garden on May 19, 2013 at 3:11 pm
I love reading about your family and seeing your pictures. I respect the fact that you are teaching your son's family values because so much of that seems to be going by the wayside anymore..maybe someday we will meet and by that time your son's may even have their own cooking show.lol..wishing you lots and lots of love from this country girl's kitchen to Brooke Deen's kitchen of love.
Linda Miller in The Makings for a Perfect Father’s Day on May 19, 2013 at 11:44 am
Love this idea. I want to do this for my sister n law for the new addition of the family. What a wonderful way to celebrate a new baby in the family.
Kimberly McKinney in How to Host a Sip and See on May 19, 2013 at 10:54 am
I love Orchids but fine it hard to kept alive for very long. I love the way you display
Syndie Reynolds in Paula’s Love of Orchids on May 13, 2013 at 10:59 pm