It's turkey time! The bird is out of the oven and it's time to carve turkey! Rather than trying to cut all the meat directly from the carcass at the table, consider creating an attractive platter behind the scenes this year.
The turkey is fully roasted when my thermometer reads 165F (74C) in the thickest part of the bird. If you stuff your turkey in conventional way, filling the cavity with your favorite holiday stuffing recipe, then the temperature should be taken there. I've stuffed my Thanksgiving turkey between the skin and breast meat, so I'll take the finished temperature at the thickest part, between thigh and breast.
After letting the turkey rest for 30 minutes enable heat and juices to redistribute, I'll have a specific procedure that I always use to carve turkey.
The object will be disassemble the turkey more like a surgeon than a bear. Strategic cuts without hacking will yield a more attractive platter, so very first cut with a slicing knife in order to use remove the turkey leg. Cutting between leg and thigh, I'm first in order to separate the ball and socket joint of the leg without having to decrease through bone.
Then, the thigh and wing are easy to remove in the unique way. If you're unsure exactly where to position your knife, you'll want to pause and examine how the joint moves. Place the thumb of your non-knife hand directly above where you believe the thigh or wing joint always be. Move the wing or thigh forwards and backwards until your thumb detects the exact spot of the joint. Then, cut through the softer cartilage.
My favorite for you to carve turkey end up being remove the breast in one piece rather than cutting slices from the carcass. This is accomplished by picking middle breast bone and cutting downward, just to the side of it, once the rib cage in the rounded fashion. Then, a horizontal cut just above exactly where thigh was will remove the entire turkey breast.
If you've stuffed your turkey under the skin as I have, then a simple bias cut in the breast will provide an attractive slice of turkey, stuffing, and crispy skin in one. The turkey breast can then be further sliced help to make the centerpiece our platter.
Of all my cooking turkey tips, using correct knife skills along with a patience and thought is the 6 ways to carve turkey, and identifying the exact places to cut and disassemble the bird will maximize attractive platter.