Page 12 - Recipes & Traditions

Carving the Bird
MAKING the TURKEY (alternative to Barbara’s bird)
Fill the cavity with unpopped corn
Place in 350 degree oven
When head blows off... It’s done!!
DIRECTIONS
1. Make sure your knife(s) is sharp.
2. Remove the extremities: legs (pulkies), wings, thighs, etc. so that you are left with the solid center portion of the bird. There are two breasts (like most people) the left side and the right separated by a "ridge".
3. Now you have a choice. You can slice large flat slices on an angle trying to include as much breast, while not letting ig get too thick. this is a nice presentation on the plate, but not as practical as # 4.
4. With a pairing knife, not a carving knife, starting at the ridge, insert the knife as close to the breast bone and separate up against the bone, to remove that side of the breast. This is to remove the entire breast side so you will have one solid piece of breast.
5. Lay the removed breast on a carving board and slice with the carving knife, against the grain and you will get nice, but smaller, slices of breast that your guests can help themselves to from the presentation platter.
6. You may wish to slice some of the dark meat so they do not have to take a whole leg or thigh.
7. You could always invite Arno Schmidt (my good friend) to cook and carve. Anything else you want to know? Get the sharpener I gave you out prior to the day and make sure everything is sharp - just like your "Uncle" Martin.
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