One of the most common reasons people end up at the ER on Thanksgiving day is for cuts -- for real. Make sure you're not one of those people. You want to be the proud cook who presents a platter of beautifully sliced turkey for everyone to enjoy. And we're here to help you through that.
We recommend using a good, sharp carving knife and a boning knife rather than an electric knife. This will give you more control and protect the texture of your meat better. Set that bird on a cutting board with wells to capture the juices you release while cutting.
Now... where do you get started? Here's your turkey carving plan.
To separate a joint, first cut the skin around it, then grasp the pieces firmly, and pull until you hear the joint pop. Then, using a carving knife, cut through just the tendons connecting the joint. You don't need to cut through bone to remove the legs and wings from a turkey.
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