A house awash with the scent of the turkey baking in the oven, whether it's for Thanksgiving just for a special dinner, is an inviting experience. Still, while most of us love to eat turkey, few know how to cut it properly so that most of the meat is left on the plate and not attached to the bones. It takes some practice to develop this skill but with the help of this article you no longer have to hope that there is someone who can cut your turkey and you can do it yourself.
Steps
Method 1 of 4: Out of the Oven
Step 1. Place the cooked turkey on a clean wooden cutter
To check that it is cooked, pull its leg. If the juices are clear then it is cooked. It will be easier then if your thighs are facing you.
Step 2. Let the turkey sit at room temperature for 10-15 minutes or more after cooking
The juices will be distributed inside the meat keeping it more moist.
You can also make last-minute cranberry sauce. Covering the meat with aluminum foil will help keep the heat and the meat firm and juicy
Step 3. Check the quality of the knife before proceeding
The key to a good knife is sharpening: it should also have a blade long enough to cut well-defined slices, about 5 cm or so.
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Do not use folding knives or poultry shredders. You can help yourself with a fork to hold the bird still.
If you are using a fork, it should be short and with curved prongs. This type of tool holds the turkey firmly without spoiling the meat, giving you total control of the cut
- Some like to use two knives. One for boning and the other for slicing.
Step 4. Heat the dish to be served
This is important because it will help cut meat retain heat for longer. Since you will be eating it for the next six hours, you better be prepared, right? (did you wear sweatpants?).
Remove any ropes and aluminum
Method 2 of 4: Remove the Fork
Step 1. Dig the skin from the end of the neck attached to the chest
This way you will see the meat and you can remove the fork.
Step 2. Dig into the cavity with your fingers to feel the V-shaped bone
Once you've found it, cut around as much as possible.
Step 3. Grab it carefully, taking it off
Try to avoid damaging the meat or breaking the fork.
Step 4. Let it dry for a few days then use it to make a wish
Two people must each hold one end while making a wish in silence. They then have to pull and whoever has the longest part left, the wish will be granted.
According to other traditions, whoever stays with the shorter piece will be the first to get married
Method 3 of 4: Cut the Thighs
Step 1. Cut the thighs
Cut along the turkey's hip with the knife, separating the thigh slightly from the body. Remove it completely once you see where it separates.
The joint should pop off smoothly. If not, it can be cut with a knife. Don't be afraid to use a little force
Step 2. Remove as much meat as you can
Cut close to the body, especially near the turkey's back. Find that spherical shape at the base of the back called an oyster. It is a delicious bite!
Step 3. Cut the thigh
An easy way to find the joint is to feel it with your fingers. It should come off easily.
Step 4. Slice the thigh meat by holding it firmly against the cutter with a fork
Cut slices parallel to the bone. This task must be assigned to someone while you proceed with the rest of the turkey.
Repeat with the other leg. On a serving plate, you will need to put the sections together so that everyone can get the one they like best
Method 4 of 4: Cut the Chest
Step 1. Cut the bird along the chest skeleton
Use it as a guide for the knife. You'll have two large torso sections filled with succulent meat.
Step 2. Angola the knife and cut the meat off the carcass
This will remove the wing joint. At this point the meat will be detached.
The chest should come off the body easily and be soft and moist. Repeat for the other side
Step 3. Cut the wing tips off the chest
Unless you want to make a stew, you won't need them.
Step 4. Slice the leftover meat on the cutter
The thicker the slices, the longer the meat will stay hot. If you make them thin, don't wait and serve them immediately.
Finally, don't forget to remove the filling to serve next to the meat. Call someone to help you with the dishes to speed things up - the faster you get the hotter the turkey will stay
Advice
- This cutting method can also be used with chicken. The duck, on the other hand, requires a different one due to its more structured flesh and elongated breast.
- Cut only what you need. For a second round, cut to request. The meat will keep better if intact.
- Removing the fork makes it easier to cut the rest of the meat.
- Instead of cutting along the skeleton of the chest, some prefer to make horizontal cuts parallel and close to the wings (basic cut). Cut towards the ribs. Then cut down (vertically) to make thin, single slices that fall off the turkey as soon as you get to the base. Often this technique is called "traditional" and makes the presentation better.
- Don't throw away the bones. You can recycle them to make great turkey soup.
Warnings
- Do not give poultry bones to animals. They are crumbly and could cause them digestive problems.
- Always cut in the joints and not on the bones.
- Always wash your hands and dry them before cutting or putting on gloves.
