Carving a Roast
should be carefully trussed. The wings and thighs should be
brought close to the body and kept in position by skewers.
The ends of
the drumsticks may be drawn into the body or crossed over the
After cooking, free the ends of the drumsticks from the body
them with a paper ruffle. This will enable the carver to touch
necessary without soiling his hands. Place the turkey on the
with the head at the left. Unless the platter be very large,
extra dish, also a fork for serving.
Insert the carving-fork across the middle of the breast-bone.
through the skin between the breast and the thigh. Bend the leg
and cut off close to the body and through the joint. Cut through
of the shoulder down through the wing-joint. Shave off the breast
thin slices, slanting from the front of the breast-bone down
If the family be small and the turkey is to be served for a
dinner, carve only from the side nearest you. Tip the bird over
slightly, and with the point of the knife remove the oyster and
small dark portion found on the side-bone. Then remove the fork
breast and divide the leg and wing. Cut through the skin between
body and breast, and with a spoon remove a portion of the stuffing.
Serve light or dark meat and stuffing, as preferred. If carved
way, the turkey will be left with one half entire, and if placed
clean platter with the cut side nearest the carver, and garnished
parsley, will present nearly as fine an appearance, to all but
carver, as when first served.
When there are many to be served, take off the leg and wing
side and slice the whole of the breast before removing the fork;
divide as required.
It is not often necessary to cut up the whole body of the turkey;
where every scrap of the meat will be needed, or you wish to
your skill, proceed to carve in this manner.
Put the fork in firmly across the middle of the breast-bone.
the skin between the leg and body. Bend the leg over and cut
off at the
joint. If the turkey be very tender or overcooked, the side-bone
separate from the back and come away with the second joint, making
more difficult to separate the thigh from the side-bone. Cut
top of the shoulder and separate the wing at the joint. Cut off
and wing from the other side. Carve the breast on each side,
slices, slanting slightly toward the wing. Be careful to take
of crisp outside with each slice. Shave off the crisp skin near
neck, in order to reach the stuffing. Insert the point of the
the front of the breast-bone, turn back the wish-bone and separate
Cut through the cartilage on each side, separating the collar-bones
the breast. Tip the body slightly over and slip the knife under
of the shoulder-blade; turn it over toward the wing. Repeat this
on the opposite side. Cut through the cartilage which divides
separating the breast-bone from the back. Lay the breast one
remove the fork from it. Take the stuffing from the back. Turn
over, place the knife midway just below the ribs, and with the
up the tail end, separating the back from the body. Place the
the middle of the backbone, and cut close to the backbone from
to the other, on each side, freeing the side-bone. Then divide
and wings at the joints. The joint in the leg is not quite in
of the bend, but a trifle nearer the thigh. It requires some
strike these joints in the right spot. Cut off the meat from
of the bone in the second joint and leg, as these when large
than one person requires, and it is inconvenient to have so large
on one's plate.
It is easier to finish the carving before beginning to serve.
carver will have the whole bird disjointed and literally in pieces
a very few strokes of the knife.
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