Carving A Turkey |
 1. Once turkey is fully cooked (thigh’s internal temperature
is 180°F., thickest part of the breast should read 170°F. and the
center of the stuffing should be 165°F.) let stand 20 minutes before
carving. Cut band skin holding drumsticks. Grasp end of drumstick.
Place knife between 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. |
 2. Insert fork in upper wing to steady turkey. Make a long horizontal
cut above the wing joint through to body frame. The wing may be
disjointed from body, if desired. |
| 3. Slice straight down with an even stroke, beginning halfway
up the breast. When knife reaches the cut above the wing joint,
slice will fall free. |
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| 4. Continue to slice breast meat, starting the cut at a higher
point each time. |
| Sources: Butterball Turkey Talk-Line, 2000. www.butterball.com |
