1. TO REMOVE LEG
(thigh or second joint and drumstick). Hold the
drumstick firmly with fingers, pulling gently
away from turkey body. At the same time cut through
skin between leg and body. Continue as follows:
2. PRESS LEG AWAY FROM BODY WITH FLAT
SIDE OF KNIFE
Then cut through joint joining leg to backbone
and skin on the back. If the “oyster”,
a choice oyster-shaped piece lying in the spoon-shaped
section of the backbone was not removed with the
thigh, remove it at this point. Hold leg on service
plate with drumstick at a convenient angle to
plate. Separate drumstick and thigh by cutting
down through the joint to the plate.
3. SLICE DRUMSTICK MEAT
Hold drumstick upright at a convenient angle to
plate and cut down, turning drumstick to get uniform
slices. Chicken drumsticks and thighs are usually
served without slicing.
4. SLICE THIGH MEAT
Hold thigh firmly on plate with a fork. Cut slices
of meat parallel to the bone.
5. CUT INTO WHITE MEAT PARALLEL TO WING
Make a cut deep into the breast to the body frame
parallel to and as close to the wing as possible.
6. SLICE WHITE MEAT.
Beginning at front, starting halfway up the breast,
cut thin slices of white meat down to the cut
made parallel to the wing. The slices will fall
away from the turkey as they are cut to this line.
Continue carving until enough meat has been carved
for first servings. Additional turkey may be carved
Remove individual servings of stuffing from an
opening cut into side of the turkey where leg
has been removed.
Courtesy of cooks.com