For
this section, we will use the example of carving a turkey, but
the same approach applies to all types of
poultry. If you are left handed, just reverse the
references in the instructions to the use of right or left
hand.
Carving and arranging poultry
on the same platter can be awkward, so unless you have an
extremely large platter, use a separate plate to arrange the
sliced meat.
1.
Place the turkey with the breast at the carver's left.
First carve the side nearest the carver. Grasp the leg bone
with the left hand and pull it away from the body as the knife
in the right hand cuts the leg from the body of the bird.
2. Remove
the leg to an extra plate or the edge of the platter. Cut
slices of dark meat from the thigh and drumstick.
3. To
carve white meat, hold the bird steady with a fork plunged
into the wing. Make cut above the wing through to the body
frame.
4. Slice
downward with long, even strokes beginning part way up the
breast.
5. Cut
the next slice farther up the breast. Continue this until the
tip or ridge of the breastbone is reached. Remove each slice
to an extra plate or the side of the platter .
6. To
remove the stuffing, cut a triangle through the membrane the
leg was. Spoon out through this "window." If
you have stuff the neck cavity too, use the same approach.