So there you are, with this golden-brown HUGE turkey before you - TopicsExpress



          

So there you are, with this golden-brown HUGE turkey before you when either a family member or your manager turns to you and says, Youre in hospitality, right? Why dont YOU carve the turkey? - No pressure. Now most restaurant professionals can carve the breasts without the bird looking like it tried to survive a slashing from Freddie Kruger- but what about those pesky legs? Here some tips to help: 1) Cut the band of skin holding the drumsticks. 2) Grasp the end of the drumstick, place your knife between the drumstick/thigh and the body of the turkey, and cut through the skin to the joint. 3) Remove the entire leg by pulling out and back, using the point of the knife to disjoin it. 4) Separate the thigh and drumstick at the joint. If the leg doesnt separate easily from the turkeys body - be warned an under-cooked turkey! Oh- and have a SUPER sharp knife...it is crucial to a smooth cut. Here is a step-by-step guide I found online: huffingtonpost/2011/11/22/how-to-carve-a-turkey-thanksgiving-steps-photos_n_784258.html
Posted on: Mon, 10 Nov 2014 14:24:53 +0000

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