Poultry: Carving and Serving a Turkey

Learn how to neatly and easily carve a turkey, find joints, avoid cutting through bone, garnish, and present it. Check out our other poultry technique videos for more Thanksgiving and holiday turkey tips and tricks.

Released on 7/30/2013

Transcript

00:00
(light techno music)
00:10
[Instructor] Carving and serving a turkey.
00:14
To begin carving it's essential that your knife be sharp
00:16
otherwise it will just shred the turkey meat.
00:19
Place the breast side up with the drumsticks facing you
00:21
and cut off and remove all string.
00:24
Begin by removing the legs.
00:25
The key in removing the legs
00:27
and wings from the turkey carcass,
00:28
is to run your knife along the carcass
00:30
until you find the places where the bones meet.
00:33
By cutting between the joints and not through bones,
00:36
you can disconnect the bones without much fuss.
00:39
After removing a thigh repeat on the other side.
00:46
Again just try to find that joint
00:47
and it'll pop right off.
00:53
Next remove the wings.
00:55
Run your knife along the carcass
00:57
until you find the places where the bones meet.
00:59
Pulling back can often help you find that little joint.
01:02
Poultry shears can be helpful in removing the wings
01:04
and getting through that little joint.
01:07
Again, by cutting between the joints
01:09
and not through the bones,
01:10
you can disconnect the wings easily.
01:15
Once these are removed,
01:16
run the knife along one side of the breastbone of the turkey
01:19
while holding the turkey down firmly with a carving fork.
01:23
Remove the breast by cutting off at a diagonal.
01:25
Just follow the shape of the bird to do this
01:28
and then repeat on the other side.
01:35
Cutting the breast last ensures that
01:36
it will stay moist longer.
01:42
Once the breast is removed,
01:44
save the carcass for making soup.
01:47
And now that you've removed all the meat from the carcass,
01:50
you'll separate the wings into two pieces,
01:52
again finding that joint by pulling back on the wing
01:56
and doing the same thing with the drumsticks.
01:58
Separating them from the thigh,
02:00
finding that joint.
02:01
We keep the drumsticks whole.
02:04
For carving the breast,
02:05
slice diagonally against the grain of the meat.
02:07
This'll keep the breast nice and tender.
02:12
When serving the turkey,
02:14
the garnish is really important.
02:15
Experiment with different ones.
02:17
In the fall add gourds or pumpkins.
02:20
In the summertime add citrus fruit and flowers.
02:23
Just make sure that you use edible garnishes.
02:27
Here we've added a few kale leaves,
02:30
some orchids and some beautiful fruit.
02:34
Now there's a platter
02:35
that will make your guests ooh and ahh.
02:44
(light techno music)