| 2TORIAL |
| Learn2 |
Carve a Turkey
(continued)
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Step 2:
Carve the breast
Seat the bird firmly on the large carving board. Relax. Take your time with this--don't try to cut too much at once. Work from the first slice, carving down to the bone in a methodical fashion. If that serving platter is handy, you can transfer the meat with the knife blade as you slice it.
Using the large fork for balance, first cut a silver dollar-sized slice from the most rounded area of the breast (about halfway down).
Continue to slice downwards in order to get medium-thin slices that gradually become larger. Picture the ribcage, and angle your slicing so that the blade of the knife is parallel to it, rather than digging in.
Work your way closer to the bone. As you expose the bones, the slices will take on some odd shapes, but keep the thickness as uniform as possible. At some point you'll start to use your fingers to get the odd bits and pieces onto the plate, but leave a little on if you like turkey soup.
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