If you’d like to carve that turkey like a pro – you’ll need a really sharp knife and two cutting boards. Chef Gordon Drysdale tells us how to do it:
• Let the turkey cool off for about 20 minutes. Remove all the strings and stuffing if it’s in there.
• Pull the legs away first – separating them with a knife at the joints – and leave the wings – they help steady the bird.
• The best way to get clean cut, even breast meat is to continually slice along the breast bone – all the way down until that half comes off.
• Put that large chunk of breast meat on another cutting board – skin up - and cut across it in ¼ inch slices for a really nice display of white meat.
The pros often leave the legs and wings unsliced. You can add them to the display – or save them for leftovers.
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