How to Carve a Turkey

So you’ve cooked a turkey. The hard part of figuring outthe best way to cook it已经完成 - 你养了或刮痧，烤或炒，现在你有一个美丽，古铜的鸟，准备为您的客人服务。只有一个问题：你如何雕刻火鸡？

像火鸡一样大的鸟类可能似乎令人生畏，但它真的只需要一些简单的步骤。如果你知道如何雕刻其他家禽，如鸡肉或鸭子，相同的原则申请，就是如此。

Just like a steak, a turkey needs to rest when it’s out of the oven (or the smoker, or the fryer). If you carve the turkey right away, the juices from the meat will pour out onto the cutting board and all the work you went intoproperly cooking the turkeyto keep the flesh tender and juicy will be for naught. Give the turkey at least 30 minutes before you carve it to allow it to reabsorb those good juices and finish its carryover cooking.

Next you’ll want to set up your workstation. Asturdy cutting boardis important. Choose one large enough to accommodate the bird, and one that preferably has a trough for any of the juices that do escape to prevent the board from getting slippery. Then, selectyour carving knife. Opt for a thin, flexible blade if you have one. The closer you can get to the bone of the turkey, the more precious meat you can extract. You’re basically going to use your knife to trace around the carcass and loose the meat in large pieces, so a thin blade will help. If you don’t have one, use a standardchef’s knife.

用你的非主导手握住鼓槌。用刀子在你的另一只手中，切割通过将腿部附着到乳房的皮肤。将腿部推回到暴露将腿部连接到土耳其其余部分的关节。不要害怕推动一点，直到你可以清楚地看到球和插座。然后拿刀尖切割连接接头的软骨并释放腿部。如果你击中骨头，不要担心你轻轻地挥动你的刀，直到弹出这件作品。用双腿做这一点。

The leg you just removed from the turkey will be both the thigh and the drumstick together. Your next move is to separate them. Locate the joint that connects the two and slice through again with your knife. It’s easiest to do this on the “underside” of the leg—you can usually see a thin line of fat that separates the drumstick and thigh pieces. Just slice down along that line. Don’t be afraid to use your fingers to feel out where it is before you involve your knife, too.

If you haven’t already removed theturkey’s wishbone, do that now—it’ll make the breast easier to carve. You can find it at the front end of the carcass. Hook your finger into it and gently pry it loose. Then use a carving fork or tongs to stabilize the bird. Position the knife to one side of the breastbone and slice down, doing your best to trace around the rib cage until one half of the breast has been removed from the bone. Repeat on the other side.

Now that the breast meat is off the turkey, you cancarve the turkey breastinto pieces for serving. Slice the breast crosswise into the size pieces, as thick or thin as you like. If you have wings to deal with, now is the time to slice them up too. To remove them from the breast, locate the joint, as you did with the drumstick, and again wiggle your knife until you can slice through and separate the pieces. Do this for both sides.

Now you know how to carve a turkey. And don’t forget to hang on to those bones. They make forexcellent turkey stock.