After you bring your perfectly roasted turkey out of the oven, remove it from the roasting pan and let it rest for about 20 minutes on a clean cutting board. Then, follow these easy step-by-step instructions to carve your turkey into drumsticks, thighs and wings for dark-meat fans and thin slices of juicy breast meat for the white-meat lovers. Be sure to start with a sharp carving knife and sturdy fork.
Sorry, I have to say. To a cultured family getting rid of the skin is a waste, heck to us some skin is the best part. However your efforts were appreciated.
11/23/2011 - 2:46pm
please show how to plate this. we want it to look beautiful
11/23/2011 - 4:19pm
sounds good ill try this
11/23/2011 - 9:05pm
And save the skin for munching on.
11/24/2011 - 12:35am
Saw this same kind of process on "Secrets of the CIA." I have used it for the last 10+ years, and I get asked to carve turkeys everywhere I go. One change that I would suggest is to not carve the meat off the drumsticks, thighs, or wings. You can use the parts to lay out a nice arrangement of meat on the platter: cross the drumsticks at one end of the plate; stack all the breast meat nicelt down both sides and arrange the wings and thighs at the other end.
11/24/2011 - 1:59am
I think there are a few steps missing. What about the wings, for example?