Sunday, November 20, 2005

How to Carve a Turkey + The 2-Hour Turkey Demystified

For those who may be carving their first turkey this year or even for those who always wondered just how to carve a turkey (or chicken), I thought I'd post this easy illustrated guide I found in one of my old recipe books.

• Start with legs at carver's right. Gently pull leg away from body and cut through joint between leg and body. Remove leg to another platter or board. Cut through leg between drumstick and thigh; slice meat parallel to the bone.

• Make a deep horizontal cut into breast, just above wing. Insert fork firmly in top of breast; starting halfway up breast, carve thin slices down to the cut, working upward.
Also, as I'm sure you've already heard, the "2-Hour Turkey" is this year's recipe du jour (last year was all about the "Fried Turkey" and/or the "Cajun Turkey.")

The 2-Hour Turkey is a Tom Thumb (Randall's or Safeway in some areas) "exclusive." Our local FOX 4 News recently aired a story about it and put it to the test. I'm happy to report that all systems are go. It really does work! The reporter said that even though it's a Tom Thumb exclusive, that there's no reason that you couldn't get the ingredients elsewhere. Six key elements emphasized in the news story were:

[1] Do not stuff the turkey
[2] Do not open the oven once you have placed the turkey inside
[3] Do not vary from the recipe and/or its ingredients
[4] Do not baste the turkey
[5] It is important that you start with a clean oven
[6] Make sure the thermometer touches the bone when inserted
*Click here to find out why these rules are imperative to success.

Key ingredients required to perform the 2-Hour Turkey feat are:

• 10-24 lb. Jennie-O turkey
Tom Thumb ground black pepper
Morton coarse kosher salt
Safeway Select verdi extra virgin olive oil
• Roasting pan
• V-shaped rack
• Meat thermometer
• Oven thermometer
• Aluminum foil

*Please e-Mail me if you'd like the complete recipe.

3 Comments:

Anonymous Lori said...

Hello
Would love your complete recipe for the 2 hour "turbo turkey" :-)
lybw@juno.com

4:20 PM  
Blogger Terri said...

Thanks for posting the how to carve thing. I seriously have never successfully carved a turkey, they always look like a raptor got to them. WOuld love to have beautiful slices of breast laying on the platter for once!

8:54 AM  
Blogger Kirkkitsch said...

Lori-
It's on its way! Good luck! :)

Terri-
You're welcome! I kinda learned to carve by trial and error, but I didn't know that you actually removed one of the legs first! Smart! I can now carve like a pro! Helpful hint: remove the skin on the breast of the turkey while it's is still hot, and carving will be A LOT easier (and prettier) when you don't have to factor in that slippery skin! Besides, I don't know about you, but I'm not a big skin fan.

Hope you enjoy your 'first' Thanksgiving, you married woman , you! ;D

12:46 AM  

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