Thanksgiving. It is the one time of year when a little lethargy and a little gluttony are not just encouraged – they are expected. As you prepare yourself for the carb-loading, the inappropriate family debates and the tryptophan-induced naps at halftime, remember that on this most classic of American holidays, you might be asked to perform the most classic of American chores: carving the turkey.
Whether you are the man of the house or a man napping in the house, someone bold and brave needs to step up with a knife and perform the carving. It seems to be an easy task, but a few wrong choices can make a mess of the most important meal of the year (and one that has been cooking for hours.)
Don’t worry! Your holiday is saved. Here’s the best way to impress your family at carving time – the ManCertified way.
What you need
Get your tools in order: a sharp, long carving knife (Note: An electric knife is an option; however, they tend to cut the bird a bit jagged), tongs, a serving platter, carving board, towels or paper towels, a large spoon and a serving dish for stuffing.
Getting Started
Make sure the turkey is cooked appropriately. Using a poultry thermometer, remove your bird from the oven when both the thigh and breast meat measure between 165-170 degrees. Let the turkey rest (in the pan it was cooked in) for 40-75 minutes, outside the oven. This is a great time to watch a few more downs or go break up your cousins’ intense political argument.
Once the turkey has rested, move the turkey to a carving board. Be extra careful! Using a clean towel (or paper towels), hold on to the turkey and transfer the bird. Do not burn yourself. Be sure to have a serving platter handy.
Remove the String
Using kitchen scissors, cut and remove the string (or truss) that is used to tie the legs together. Be sure to get all the string. No one wants to eat that! Not even Big Mike – and Big Mike eats everything!
Remove the Legs
With a sharp carving knife, make a strong slice in the skin between the breast and the leg joint. Firmly pull the leg away (and down) from the breast meat, breaking the joint. Use the knife to remove the whole leg – the drumstick and entire thigh will be attached. Repeat on the other side.
Remove Thigh from Drumstick
Find the natural joint between the drumstick and the thigh and slice through it. Once removed, place both drumsticks on your serving platter. Be prepared to watch you family fight over them.
Use the knife to remove all meat from both thigh bones. This is the dark meat. Once all bones have been removed (please do not kill Auntie Gert) place the dark meat on platter.
Remove Stuffing and Wishbone
If there is excess skin at the next of the turkey, remove it with kitchen scissors. With a large spoon, remove all stuffing at both the neck and base of the turkey, and place it in a separate serving platter. Many people remove the wishbone prior to roasting, but many more do not. It will be much easier to carve once it is removed. At the neck of the turkey (beneath the breast), use your fingers to grab hold of the wishbone. Firmly pull out the wishbone. Share it with a young family member that you believe will wish something that will ultimately benefit you.
Remove Breast Meat
Some people prefer to slice the breast right off the turkey. However, that method can be much more complicated and requires much more space at the table. To remove the breast entirely, slice the breast meat along the ribcage area. Pull breast away from the bone as you slice farther down. Remove breast. You might need to slice through the skin at the bottom of the turkey.
To serve the breast meat, slice the breast across the grain (the short way) for a more pleasant-looking cut. Make thin or thicker slices, pending on your family’s preferences. If possible, keep the skin intact and on the cuts. Place slices on serving tray.
Remove Wings
Locate the wing joints. Cutting through the remanding breast meat, pull each wing away from the carcass at the joints. Break off and place on your serving patter.
Remove Remaining Meat
Be sure to remove any remaining meat from the turkey. If you have a household that makes turkey stock, hold on to the remaining bones.
Your turkey is carved. Cue applause from crabby Aunt Bertha and half-deaf Uncle Eddie. You are the star of Thanksgiving. Arrange your platter do that the nicest slices are on top. Hear your nieces and nephews exclaim how much they want to be like you one day.
Now go take that nap. You deserve it.
