4. Next, hold the drumstick with the fork and
cut at the joint between the drumstick and
thigh to separate the two pieces.
5. Slice the meat on the drumstick by cutting
along the bone to get thick slices.
6. Turn the drumstick and continue slicing along
the bone until all of the meat is removed.
7. To remove meat from the thigh, cut thick
slices to the bone. If the turkey is small, the
drumstick and thigh may be served whole.
8. Using the fork, hold the wing away from
the body and cut through the joint. The
wing can be served as is.
9. Repeat on other side to remove leg
and wing.
Tip:
Cut dark meat first, as it does not dry out
as quickly as the white meat of the breast.
Carving the breast:
1. Hold the breast with the carving fork, and
starting at the outer side of one breast, cut
slices parallel to the ribcage, from the top of
the breast downward. The slices should be
thin, even and the entire length of the
breast. The slices will get larger as you
work toward the ribcage. Continue slicing
until you reach the bones.
2. Repeat on the other side of the breast.
Tip:
Angle the knife parallel to the ribcage,
rather than digging into the meat.
Tip:
Some yummy leftovers that can be made
from the smaller pieces of meat near the bones
include: soup, casserole, chili, salad, tacos, etc.
BEST METHODS OF
SLICING BREAD
How to cut bread:
There are several ways to cut bread. Two of
the most popular are to cut straight across, or
in a herringbone pattern, which works only
with rounded loaves of bread.
Standard slices:
1. First, to cut the bread straight across, place
the loaf on a carving board.
2. Holding the bread firmly yet gently in one
hand, place the knife over the bread, paral-
lel to the carving board, making sure the tip
of the knife extends past the side of loaf.
3. Cut slices to preference.
Tip:
The Cuisinart
®
Electric Knife works well
on bread by gently pulling the knife towards
you as it cuts downward through the bread.
Herringbone pattern:
Cutting bread in a herringbone pattern is
more difficult and produces smaller pieces of
bread, although you still control the thickness
of the slice.
1. To begin, hold the bread firmly yet gently
in one hand and angle the knife across the
corner of one of the smaller ends of the
loaf, making sure the blade is parallel to the
carving board. The slice should start in the
middle of the loaf and angle towards the
outside, cutting off the rounded crust.
2. The next slice starts again from the center of
the loaf but angles toward the other side of
the bread, cutting off a larger slice with crust.
3. Repeat step one, alternating cutting each
side at an angle.
Tip:
To cut in the herringbone pattern, you
may need to turn the bread or vary your
stance as you switch cutting sides.
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