A house filled with the smell of roast turkey, whether it's for Thanksgiving or just a special dinner, is a memorable experience. While many of us know how to enjoy turkey, few of us know how to properly chop turkey to get the whole meat, making it easier to eat and serve. This skill takes a little practice, but with the help of this article, you won't need anyone else's help, as you can easily cut turkey yourself.
Step
Method 1 of 4: When Taken Out of the Oven
Step 1. Place the cooked turkey on a clean wooden board
To check if the meat is cooked, pull the leg. If any liquid comes out smoothly, then the meat is cooked. It will be easier if the legs are placed in a position away from your body.
Step 2. Let the meat sit at room temperature for 10-15 minutes or so after roasting
The liquid will spread around the turkey, making the meat even more moist.
This will also give you time to prepare to serve the dish. Covering it will keep the turkey warm and keep the meat firm and moist
Step 3. Check the quality of the knife before starting to cut
The key to a good cutting knife is its sharpness; In addition, the knife must also be long enough to cut the chicken breast into thin slices, which means it must be at least 5 cm longer than the chicken on both sides so you can “saw it out”.
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Do not use a serrated knife or chopper. It is helpful if you have a large meat fork to hold the turkey in position.
If you are using a meat fork, it should be short with curved fork teeth. This type of fork will hold the meat firmly without breaking the meat, giving you complete control over chopping and slicing
- Some people like to use two knives. They will use a butcher's knife to slice the turkey into thin strips and a chef's knife to divide the meat into smaller pieces.
Step 4. Warm the serving plate
This is important because it will help keep the cut meat warm. You'll be eating this meat in the next 6 hours, so you better prepare it (did you have the right clothes, too?).
Remove all ties and wrappers before cutting the meat
Method 2 of 4: Removing the Forkbone
Step 1. Remove some skin from the neck end of the chicken breast
This will allow you to fully see the chicken, so you can remove the forkbones.
Step 2. Insert your finger into the cavity there, looking for the forkbone
Once you've found it, cut the V-shaped fork bone as close as possible.
Step 3. Carefully hold the bone of the fork and remove it from the turkey
Try to avoid damaging the meat or breaking the fork bone.
Step 4. Let the forkbone dry for a few days, then use it to make a wish
Two people should hold both ends of the bone, then make a silent supplication. They then pull the bones together and whoever gets the longest part will have their wish come true.
In some beliefs, the person who gets the shortest bone is the first to marry
Method 3 of 4: Cutting the Legs
Step 1. Cut the turkey leg
Cut along the top joint of the leg with your knife, and allow the leg to slowly separate from the body. Take the chicken leg completely off the joint when you see the pieces separate.
The joint will come off. Otherwise, this part can easily be cut with your knife. Don't be afraid to use the knife with a little pressure
Step 2. Take as much meat as possible
Cut close to the body, especially the back of the chicken. Remember that juicy, delicious meat that sits on the back of a turkey is called an oyster. Eat it as a reward for your efforts!
Step 3. Cut the leg at the knee joint
One easy way to find a joint is to feel it with your finger. This section should be very easy to cut.
Step 4. Slice the thick meat by sticking a fork firmly into the meat
Cut parallel to the bone. This work can be done by someone else while you cut the other parts of the turkey.
Repeat this process on the other leg. On a serving plate, you may want to serve these sections together to give everyone the best possible chicken
Method 4 of 4: Cutting the Chest
Step 1. Cut along the sides of the turkey breast
Use the bones to guide your knife. You need two pieces of chicken breast that are dense and full of delicious meat.
Step 2. Point the knife and cut the meat away from the frame
This cut will cut along the joint of the wing. At this time, all the flesh will be lifted from the body.
The chest should be easy to separate from the body, juicy and tender. Repeat on the other side
Step 3. Cut off the wingtips from the chest
Unless you intend to make chicken stock later, you won't need this part.
Step 4. Cut all the remaining meat in the direction of the veins
Note that the thinner the pieces, the longer they stay warm. If you're serving thin slices in a fan shape, don't wait too long – grab a serving plate right away.
Finally, don't forget to lift and serve the meat. Enlist the help of the people at the dinner table to set the plate and serve the meat quickly – the sooner you prepare everything, the warmer the turkey will be
Tips
- Cut the meat you need. Later you can add your own meat. In addition, the meat will be better when it is not cut.
- Don't throw away the bones. You can use it to make delicious turkey soup.
- In addition to cutting along the sides of the chest, some people prefer to make a deep horizontal cut parallel to and close to the wing (the base cut). Cut through the ribs. Then, cut vertically to make thin slices of meat that will fall down when you cut the bottom. This is often referred to as the traditional method and will make for a more attractive presentation on the table.
- This cutting method can also be used on chicken. Duck requires a slightly different method due to its denser texture and longer breast.
- Removing the fork bones can make the turkey easier to cut.
Warning
- Cook poultry bones away from your pets. Its brittle texture can break and is dangerous if ingested.
- Always cut from the joints, not the bones.
- Wash and dry your hands before cutting or wear disposable food-grade gloves.
