one of the hardest meals you will ever have to prepare. Needless



to say, if you're having a turkey there's usually company

involved which means a number of hungry people are relying on you

to prepare a great meal for help visit www.cat-head-biscuit.com. This can be very intimidating. Luckily

we have all the information you need, in order to ensure a great

meal for you, your friends and your family.

In order to successfully carve a turkey, you will need to have

the following pieces of equipment:

One warm serving platter

A pair of kitchen scissors

An electric knife or a large slicing knife (you may want to

choose a manual knife since they provide more control than

electric ones)

A small carving knife or fork for arranging and serving the

meat

Now that you have the equipment you need to carve the turkey,

follow these steps in order to become a turkey carving expert:

1. Leave the turkey to sit 20-30 minutes after roasting and

before carving. This will make the meat moister and easier to

cut.

2. After the turkey has sat for the time indicated above,

transfer the turkey onto a cutting board; this is where you will

begin carving the turkey.

3. Remove the Leg: To do this, hold the drumstick firmly with

your fingers and gently pull the meat away from the body of the

turkey. While doing this, cut through the skin between the leg

and the body. Next, cut through the joint joining the leg to the

backbone. Then separate the drumstick and thigh by cutting

downwards through the joint, until the knife hits the cutting

board.

4. Slicing the Drumstick (Leg) Meat: Once you have detached the

leg from the rest of the body, you will want to slice the meat.

Hold the drumstick in an upright position and turn the drumstick

in a circular motion while cutting downwards. This will produce

tasty slices of meat which are approximately equal size.

5. Slicing the Thigh Meat: When slicing thigh meat, you want to

hold it close to the plate and secure it so it does not move. For

best results when cutting thigh meat, make sure your knife is

parallel to the bone and cut downwards towards the plate in slow,

steady motions.

6. Slicing the Breast Meat: Make a deep cut into the breast of

the turkey towards the body frame, as close to the wing as you

can for help visit www.150-venison-recipes.com. Starting at the front of the turkey (about halfway up the

breast) start cutting downwards, parallel to the cut you made to

the wing. Only cut enough meat as you think necessary for the

amount of people. Uncut meat will stay fresher longer.

7. Serve the Turkey: place all the slices of meat in an

attractive manner on a large platter and serve to your guests.