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Jimmy Sneed
Executive Chef/Owner The Frog and The Redneck
and National Spokesperson for Honeysuckle White Turkey

"The single biggest mistake turkey carvers make is not letting the cooked turkey "rest" after its been removed from the oven. While the turkey cooks, the juices are forced away from the heat to the middle of the turkey Resting the turkey for 20 to 30 minutes after it's removed from the oven allows the juices to redistribute throughout the bird. As moist turkey is easier to carve.

The breast of the turkey is not designed to be carved on the bone. So remove it in one piece lay it out on a platter and slice it. Following the method below makes for such a wonderful presentation because the sliced breast is presented in its original shape, much like a prime rib or pork tenderloin."

1) Place the "rested" turkey on a cutting board.

2) Using a medium-length, sharp boning knife (a medium-length, sharp household knife will work), cut straight down along the breastbone for a few inches until the knife stops.

3) Then make a cut down the front of the breast along the wishbone.

4) With the knife parallel to the cutting board, make another cut along the bottom of the breast near the wishbone.

5) Make a cut between the breast and the drumstick.

6) Repeat step #2 until the breast can be easily removed from the breastbone.

7) Place the whole breast on a platter and slice, using a long sharp slicing knife making long, smooth strokes across the grain. Quarter inch slices are preferred. Leave the slices in the shape of the breast. Serve.

This is such a great technique and so simple. Any chef would carve the turkey this way. Follow these step and your family will put you in the exclusive category of "master carver"


Turkey Tips 1996 Home

More About Jimmy Sneed
Turkey Tips Archives: 1996 | 1997 | 1998 | 1999 | 2000 | 2001
Newsgroups: Holiday Entertaining: What are you cooking?
Sweet Spot: Holiday Baking

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