Slicing against (or across) these strands shortens the muscle fibers, making them more tender and easy to chew. Place the knife at the first wing joint; insert the knifepoint, and twist it to sever the wing. vegetable.

When your turkey is completely deconstructed, you’ll have eight main pieces: These eight pieces will be cut into smaller, servable pieces. Use them to make a turkey stock. Separating the thigh and leg: Cut through the joint that separates the drumstick from the thigh. Some folks suggest using a carving knife, a boning knife, and a chef's knife. While a whole roasted turkey is an impressive sight, so is a well-arranged platter of sliced meat -- and carving the bird before placing it on the table will make serving easier.

Remove the drumsticks first.

Take full advantage of our site features by enabling JavaScript. Then, I’ll fill in any gaps with garnishes. Martha explains the best way to get the most meat from your Thanksgiving bird. Use Oscar Mayer Carving Board to make a classic turkey and cheese sandwich or make a turkey melt in a panini press. Tag, Shaved Brussels Sprouts Salad with Cranberries and Apple. This form collects your name, email, and content so that we can keep track of the comments placed on the website. I’m Lisa, a real food lover, meal prep fanatic, massive wanderluster and YouTuber. I’m Lisa and I love healthy food with fresh, simple and seasonal ingredients. Copying and/or pasting full recipes to any social media is strictly prohibited. Just slice against the grain for tender pieces of meat, and try to keep the skin attached to each piece. Once all your meat is sliced up, you can arrange it on a platter. To remove the wishbone, simply lift the skin from the chest and cut into the meat. Sign up for free recipes straight to your inbox: Hello and welcome to Downshiftology! There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. Note that you're not cutting through the joint, you're just popping it out and using your knife to cut through the skin and connective tissue. Position the thigh skin-side down on the cutting board. Slice down on either side of the breast bone, using long strokes. Let the turkey rest for a good 30 minutes. For more info check our, On a large cutting board, place the turkey breast side up. I just try to make sure the most golden pieces, like the breasts and drumsticks take center stage. Transfer the breast to the cutting board and slice, against the grain, into ½- to 1-inch pieces. Find the breastbone, or “keel” (because it’s shaped like a boat’s keel), running down the middle of the body. Shingle the slices on your cutting board in an appealing manner. Arrange all of the pieces on a platter and add any garnishes. To do this, slice through the skin between the leg and the breast. As your knife hits the bottom, use your thumb to gently pull the breasts outward, continuing to slice down and out until the breast meat is removed. If needed, you can slice horizontally at the bottom of the breast from the outside to help remove it. Slice through the meat and gently pull pack on the drumstick to expose the joint, then slice through it.

Resting a piece of meat is an important step after roasting. Remove the thigh bone with your boning knife. Congratulations! It’s going to be delicious. As your knife hits the bottom, use your thumb to gently pull the breasts outward, continuing to slice down and out until the breast meat is removed. Please. Remove the bone from the thigh by using your knife to slice around the thigh bone, preserving as much meat as possible.

If you don't have time to make stock in the next day or two, place the bones and carcass in a zip-top bag and freeze. This fully cooked Oscar Mayer thick sliced turkey deli meat is a perfect choice for lunchtime meals, family dinners, or to entertain guests. Yep, the very first step of this process is “do absolutely nothing.” It’s important to let the turkey rest for about 30 minutes after it comes out of the oven. The process involves a certain amount of grappling with the bird that is best confined to the kitchen. Make sure that whatever knife you use is sharp.

It'll be situated in the same position as your upside-down V. Locate the breastbone running down the middle of the carcass. Besides, you don't need the added pressure of a captive audience. I’ll walk you through it step-by-step and show you on video, so you can create a stunning, photo-worthy Thanksgiving platter. Repeat steps 6 and 7 on the other side of the breast. Repeat with the other wing. Oscar Mayer turkey slices are perfect for an … Slice up the meat.

And second, use a very sharp knife to keep the skin attached to each piece. It’ll be easy to cut through the skin, but you’ll reach the joint when you get a few inches deep. Remove the legs and thighs by slicing through the skin between the leg and the breast. Yes! The best way to hold the turkey steady is to use your hand -- a carving fork doesn't provide the same grip and will pierce and tear the flesh. Ads are shown to you based on a number of factors like relevancy and the amount sellers pay per click. Note: When we refer to the "grain" of a piece of meat or poultry, we're talking about the long strands of muscle fibers that run this way and that throughout the meat. You've already signed up for some newsletters, but you haven't confirmed your address.