This entry was posted on Wednesday, November 11th, 2009 at 1:38 pm and is filed under Chicago Cutlery, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Step 1
Choose a sharp, thin-bladed carving knife. Running your knife along the bottom of the turkey, find the places where the thighbones meet the body.
Step 2
Slip your knife into the joint to separate thigh from body on each side.
Step 3
Separate the drumstick from the thigh using the same technique (cut through the joint, not the bone, wiggling the drumstick to locate the joint).
Step 4
Running your knife along the bone, separate the meat from the thigh and drumstick trying to get as much as possible in one piece.
Step 5
Cut thigh and leg meat into thin slices.
Step 6
Use your knife to find where the wings and body connect.
Step 7
Slip your knife into the joint to separate wings from body on each side.
Step 8
Carve thin slices off one side of the breast, cutting parallel to the breast.
Step 9
Repeat with the other side of the breast.