KosherEye
<<< o >>> Beef and Potato Sofrito <<< o >>> Beef and Potato Sofrito <<< o >>> Marochinos | Flourless Double Almond Cookies <<< o >>> Marochinos | Flourless Double Almond Cookies <<< o >>> Passover Friendly Recipes from Chef Shlomo Schwartz <<< o >>> Zachlawi Vodka for Passover <<< o >>> The Dovekeepers by Alice Hoffman <<< o >>> Passover & Passover Friendly Recipes <<< o >>> Special All Star Recipes <<< o >>> Quinoa: Passover Friendly <<< o >>>
Bookmark and Share
To Carve the Turkey PDF Print E-mail

carvingturkey

by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley)

Having your knives sharpened before Thanksgiving gives you a fighting chance to produce a gorgeous platter of food. Put away the electric knife and pull out the Santoku or other carving knife. There is no need for power tools in the kitchen.

Remove the legs and thighs from the turkey. This should be pretty easy if the bird was roasted completely. Grasp hold of the turkey leg and cut down along the side of the thigh. The leg and thigh should just pull away from the body.

For the breast:
Cut a line down the top on one side of the breast bone. Cut down following the contours of the turkey to remove the entire breast. Use small cuts that “unzip” the meat from the bones. Do the same on the other side. Cut the breasts into slices along the short side of the breast. Cut the thigh meat and serve the legs whole or cut them up. Reserve the carcass to make stock. I jump on this task the very next morning and use the stock to make turkey chowder.


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
Kosherwine_passover_200x240
kol_foods