Thursday, November 22, 2007
TALKIN' TURKEY
For the first time in memory, we have family here for Thanksgiving.
I bought the biggest turkey I could find.
Leftovers!
I also have learned a new way to carve the bird that is faultless.
You let the bird cool down and then slice down to the joint and cut at the gristle linking the thigh and ass.
Separate the leg and thigh in the same way. Slice down and cut at the gristle.
Remove the thigh bone.
Slice the remaining meat crossways to the grain in larger slices.
Place the legs at the end of the platter with the dark meat between them.
Remove the wings. Place them on the other end of the platter; one on each side.
Then slice down (a boning knife is the best for all these operations) along the breast bone and remove both breasts from the bird.
Slice these against the grain (across the narrow dimension) in larger slices and place on the plate between the wings.
The platter will look like a deconstructed turkey which is what it is!
This is such an improved approach one wonders at all the years of struggle at the table.
Try it.
And happy Thxgiving.
