111821 SWB DIGITAL EDITION

Thanksgiving is a time to gather
with family members and friends,
reflecting on our lives and giving
thanks for what we have. For
some, it’s a time to give back to
their communities. For others, it
marks the beginning of the holiday
season. Many foods are traditionally
served on Thanksgiving,
but the star of the show is usually
the turkey. You may roast it, stuff
it, deep fry it or braise it, but turkey
is oftentimes the centerpiece
of a Thanksgiving meal, making
it important to create a good presentation.
Many of us don’t cook
a full bird except this one time
each year, so getting it right can
be tricky. The key to a perfectly
presented turkey is carving it efficiently
and cleanly.
Prepare your carving station
with a cutting board and sharp
chef’s knife. Using a sharp knife
is essential in carving the turkey
smoothly. It’ll need to slice
through joints and thick sections
of meat easily. Also, have paper
towels on hand to clean up as you
go as there will be lots of juices.
You can also use the paper towels
as a barrier while you handle the
meat. Regardless, be sure to thoroughly
wash your hands before
touching any food.
Before you cut into your turkey,
let it rest for 15-30 minutes, depending
on its size. Remove any
trussing strings and stuffing, and
arrange it so the turkey’s legs are
facing you. You can either work
on one side at a time to keep from
constantly rotating your bird, or
work on one element of the bird
HOW
This Thanksgiving, present a perfectly carved turkey.
at a time. This is a personal preference
and will make no difference
in the end result.
First, remove the legs and
thighs. Make a cut through the
skin between each leg and the
breast. Pull the leg out and push
down on the joint until it pops out.
Slice around the thigh to sever
the leg completely. Repeat on the
other side. Turn the leg skin-side
down, so you can see where the
drumstick and thigh meet. Pull
the drumstick down, so the joint
becomes visible. Sever the drumstick
from the thigh by cutting at
the joint. Carve around the thigh
bone to remove as much meat
www.SouthwestOrlandoBulletin.com x November 18 — December 1, 2021 x 5
TO ...
Carve a Turkey
Impress Your Dinner Guests This Thanksgiving
by Lauren Salinero
as possible. Once removed, set
aside each drumstick and the
thigh meat.
Thank Youto all
eXp Realty Orlando
Next, remove the wishbone from
the front end of the breast, making
it easier to cut the breast meat.
Make a long, deep cut down either
side of the breastbone and
along the rib cage. Making your
cut as closely to the bone as you
can allows you to section off as
much meat as possible. Set the
breast meat aside.
Remove the wings by pulling
them back and away from the
body of the turkey. Slice through
the joint to sever the wings, and
cut off the wingtips. You can either
save the wingtips and remaining
turkey carcass to make broth
or dispose of them.
Take the breast meat you’ve set
aside and place it skin-side up.
Smoothly carve against the grain
in about 1/4-inch-thick slices.
Arrange the drumsticks, wings,
thigh meat and sliced breast
meat on your serving platter.
Carving the turkey will cool the
meat drastically, so serve immediately
after you've arranged it on
the platter. ª
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