Carving your bird

I'm a little late in writing this post for the day, but better late than never right? Well on this Top 10 Thursday, I wanted to prepare you for Turkey Day. The best way to prepare you is to help you in your carving skills. Here are 10 steps to carve your delicious, juicy turkey. Thanks Martha!

1. Gather your materials.


2. Preparation. Before carving, let the turkey stand at room temperature for about 20-30 minutes to allow the juices to saturate the meat. Transfer turkey to carving board. Cut through the trussing with scissors.

3. Remove Drumsticks. Place the knife against the thigh and cut down to expose the leg's second joint.

4. Sever Drumsticks. Apply pressure at the joint with the knifepoint; twist the knife, and cut throug to sever the drumstick.

5. Slice Neck Cavity. Slice open the neck cavity with an oval incision that allows you to remove the stuffing while leaving the skin intact.

6. Scoop Stuffing. Use a long-handled spoon to scoop out the stuffing from the body cavity; transfer it to a serving bowl.

7. Slice Thigh Meat. Slice the thigh meat from the bone (the dark meat should be tender from resting in the juices).

8. Slice Breast. Place the knife horizontally at the bottom curve of the bird's breast, and slice in toward the rib cage to create a "guide cut." Then make a slice from the top down alongside the rib cage. Be sure to cut carefully.

9. Create Slices. Cut vertically through the breast meat to create medallion slices, being careful to preserve some of the skin on each slice. Repeat steps 6 and 7 on the other side of the breast. Place the knife at the first wing joint. Insert the knifepoint and twist it to sever the wing. Repeat with the other wing.

10. Enjoy!!