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Our Blog

Turkey Carving & Cooking Tips

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!