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.