2. The turkey covered auminum stand at room temperature for 15 minutes or more after roasting. In this way, the juice will be distributed evenly to make a juicy turkey meat.
3. Remove the triangle
- First cut and remove the skin from the tip of the turkey breast-neck.
- And then add in the cavity with a finger, the feeling around the triangle there. Cut the triangle in V-shaped
- Then, hold the bones and remove them from the turkey.
foot 4.Carve
- Cut along the hip with a sharp knife from the turkey, leaving the leg slowly separate from the turkey.
- Remove as much meat as you can with a fine near the body, especially near the rear of the turkey.
- Cut the leg at his knee.
- Cut the thigh meat by holding it firmly on the cut surface with slices of fork and cut parallel to the bone.
- Repeat on other leg.
5. Cut the breast
- Cut the turkey into the joint of his chest;
- Angle knife and cut the meat away from carcasss, cut trhough the wing joint;
- Breasts should come easily from the body;
- Repeat on the other.
6. Slice breast
- Cut the wing tip of the chest;
- Put the meat into slices against the grain.
Warning:
Be sure to wash and dry your handsl before cutting or wear disposable gloves, food handling and always aim to cut through the town, no bones.
