Page 134 - Turkey Book from Meathead

hunk. On the front the knife will slide along the wishbone. Don't forget to pull it out from under the skin flap!
11) Lay each breast skin side up on a cutting board and slice it across the grain in slices at least 1⁄4-inch thick. We like thicker slices, especially if the meat is tender. But there is a trick to slicing it properly (we'll bet you're not surprised to hear that). Remember how we loosened the breast skin to put rub under it? It is no longer firmly attached to the meat. If we're not careful the skin will slip and slide around and you won't get neat slices with skin with each slice of meat. The trick is to have a really sharp knife. Place it on the center of the breast near its handle. Place the thumb and forefinger of your free hand on either side of the knife pressing down on the skin gently. In one gentle steady stroke, with slight downward pressure, draw the knife toward yourself across the skin, cutting down through it and into the meat. If you use a dull knife or a serrated knife, or if you use a sawing