Turkey Carving & Cooking Tips
- 12th December 2024
WHAT YOU NEED
1. Knife/knives
2. Chopping Board
3. Knife sharpener
4. Platters
5. Serving forks
6. Table dressing
STEP ONE: Your Tools…
TOP TIPS FOR SHARPENING AND MAINTAINING YOUR KNIVES
Be comfortable with the size, shape, and weight of the knife.
Keep it sharp once a month if using every week.
Invest in a steel.
A good knife can be sharpened continually
MAINTAINING THE BLADE
Try and keep your knives in drawers which are not as frequently used as your normal cutlery
Hang on a magnetic strip works well
Keep it covered – either the sleeve it comes in or wrapping it in greaseproof paper works
well also.
Do not clean in the dishwasher, cleaning with soapy water is sufficient.
Avoid cutting on plastic or glass chopping boards. Wood is best.
Do not use your carving knife for cutting bread
THE MAIN EVENT
PREP – take the turkey from the oven and leave to rest for 30 minutes.
STEP 1 – Make sure you have enough space to work.
STEP 2 – Remove legs and thighs first, plate up.
TIPS ON CARVING TURKEY
Work with the joints. When removing the leg and thigh, carve into the natural joint and cut
through the socket of the bone.
To separate the drumstick and thigh again cut through the sockets
When cutting the breast meat, take the wings off first, it gives you space to use the knife.
Cut a horizontal incision under the breast
Using a fork carve thin slices of meat from the breast. Repeat the other side
Another method involves removing the entire breast. Again, cut a horizontal incision under
the breast and peel the fillet of the carcass as one piece.
Place on a chopping board and remove the wishbone. Cut across the breast which will give it
a smoother slice
Place the finished carved meat onto a platter.
Let the knife do the work!
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HELPFUL TURKEY COOKING GUIDES:
Core Temp: 75°c
Cooking time (fan oven at 180°C)
Weigh the turkey (use bathroom scales if necessary) and calculate cooking time.
Allow 20 minutes per lb and 20 minutes over. Keep checking as every oven is different!
Continuously baste the turkey
Make sure juices run clear. Let it rest!!
ENJOY!