Food Network Magazine - (11)November 2020

1.Using a chef’s knife, slice through the

skin between the leg and body on one side;

pull the leg away from the body, then cut

through the joint to remove the leg.

3.Pull the wing away from the body and cut

through the joint to remove. Remove the leg

and wing on the other side.

5. Cut each breast into pieces, leaving the
   skin on, and move to a platter. Serve with
   the legs.


6. Locate the joint in the middle of the
   leg and cut through it to separate the
   drumstick from the thigh.


7. Remove the breast meat by slicing
   downward along the breastbone, following
   the curve of the ribs on each side.

TURKEY STOCK

3 days or freeze up to 2 months.

3 ˃ɿ Ƙ ɿƘ̡

1. LET IT REST
   Tent the turkey with foil and let it rest
   30 minutes before carving. If you
   slice right into it, you’ll lose the juices.


2. CARVE IN THE KITCHEN
   If you present your turkey whole,
   take it back to the kitchen to
   carve it. It’s juicy and messy!


3. HAVE BROTH ON HAND
   Heat up some chicken broth as you
   carve—you can drizzle it on the
   meat to warm it up before serving.

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