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| Carving Tips
When determining roasting time, plan so it will be done approximately 15 - 20 minutes before serving. Allowing the turkey to stand covered loosely with aluminum foil makes the meat easier to carve and juicier.
Follow these simple carving instructions (courtesy of Neil Golub, President of Price Chopper Supermarkets and ace carver) for a beautifully carved turkey. |
| 1. Start With A Sharp Knife & A Large Platter
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| Cut legs and wings off at the joints and place them on the outer sides of the platter. Cut off thighs and remove the bones with a cut down the center. Slice dark meat and place it next to the legs on the platter. |
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| 2. Find The Keel Bone
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| With your fingers, feel for the keel bone that runs lengthwise along the top of the turkey. Make a cut along side of the keel bone and slowly guide the tip of the knife along the bone down one side of the ribcage. With your fingers or a spatula, gently pry the breast meat away from the ribcage. The meat should come off in one large piece. Follow the same procedure for the other side. |
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| 3. Time To Slice
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| Slice across each breast, cutting pieces the thickness you prefer. Slide spatula lengthwise under slices, and place on each side of the platter next to dark meat. |
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| 4. Dinner Is Served
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| Spoon stuffing onto the center of the platter and garnish with parsley, orange slices or any other favorites. In just minutes, you have created a delicious platter that looks beautiful. |
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