Carving Turkey Legs at Keira Woolley blog

Carving Turkey Legs. Cut through the joint, separating the leg from the body. With your carving knife, cut through the skin between the leg and the body of the bird. First, slice off the legs and thighs. Wiggle the drumstick to get a visual cue of where its bone connects to the thigh bone. Using a sharp knife, slice through the skin that connects the breast and the leg quarter. Place the tip of your knife over this joint and slice down through the tendon that’s holding the leg and thigh together. Carving your turkey starts with carefully cutting through the leg joint and thigh meat to detach both. Place the turkey breast side up on a carving board with a moat to catch the juices. Use a sharp knife, apply firm pressure, then gently pull them away from the. Slice the skin near the thigh to separate the leg from the body. Remove the second leg in the same way. Then pull back on the leg, laying it flat outward, and push up on the joint from underneath. Separate the two pieces, set them aside, and repeat with the other leg. You may hear a small pop. If your turkey has a string holding the legs together, snip it away.

Place the tip of your knife over this joint and slice down through the tendon that’s holding the leg and thigh together. Cut through the joint and along the body, angling the knife. Once you’ve let your turkey rest (do not skip this!), place the turkey on a carving board with the legs facing you. You may hear a slight pop. Once the skin is cut away, hold the breast with one hand and use the other to bend the entire leg quarter away from the turkey to expose and separate the hip joint from the backbone. First, slice off the legs and thighs. With your carving knife, cut through the skin between the leg and the body of the bird. Using a sharp knife, slice through the skin that connects the breast and the leg quarter. Cut through the joint, separating the leg from the body. Use a sharp knife, apply firm pressure, then gently pull them away from the.

How to Carve a Turkey

Carving Turkey Legs Remove the second leg in the same way. Place one of the turkey legs on your cutting board skin side down. With your carving knife, cut through the skin between the leg and the body of the bird. Use a sharp knife, apply firm pressure, then gently pull them away from the. Cut through the joint and along the body, angling the knife. If your turkey has a string holding the legs together, snip it away. Slice the skin near the thigh to separate the leg from the body. Remove the second leg in the same way. Then pull back on the leg, laying it flat outward, and push up on the joint from underneath. To do this, slice through the skin between the leg and the breast. Cut through the joint, separating the leg from the body. Place the turkey breast side up on a carving board with a moat to catch the juices. First, slice off the legs and thighs. Wiggle the drumstick to get a visual cue of where its bone connects to the thigh bone. Gently pull the leg outward to locate the joint where the thigh meets the body. You may hear a small pop.