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, parallel 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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