Uploaded September 2015 | Updated September 2026, 5 hours ago
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In this video our host Albert Howell learns how to carve and plate a turkey.
What you'll need:
A good sharp carving knife.
2 Serving platters.
INSTRUCTIONS
Carving:
Separate the two legs cutting through the string if they are tied together.
Pull off the two wings.
Next cut off one leg or drumstick in one sweeping motion, pulling the leg out and towards you as you cut.
Repeat on the other side using your free hand to pull the leg out as you carve.
Next carve down the centre of the breast bone separating it into two pieces.
The left over carcus can be used for turkey stock for gravy.
Plating:
Start with a breast and cut in half inch slices against the grain.
Using a fork to help you gather it up in one swoop and place on your platter.
Take a leg and pull apart into two pieces.
Put the drumstick on a separate platter for dark meat.
Take the thigh and pull out the bone and remove gristle. Then break what’s left into pieces and place on the platter.
Place the wings on the dark meat plattter
Repeat entire process with the other breast and leg.
EZTV ONLINE is the "How To" channel that combines entertainment with information. We’ll show you the easy and fun way to get things done!
For more fun and informative videos please visit our WEBSITE: http://eztvonline.com.
Please SUBSCRIBE to our channel:
bit.ly/1FyUfQ2
FOLLOW US:
Facebook: facebook.com/eztvonline
Twitter: twitter.com/eztv_online
Instagram: instagram.com/eztvonline
In this video our host Albert Howell learns how to carve and plate a turkey.
What you'll need:
A good sharp carving knife.
2 Serving platters.
INSTRUCTIONS
Carving:
Separate the two legs cutting through the string if they are tied together.
Pull off the two wings.
Next cut off one leg or drumstick in one sweeping motion, pulling the leg out and towards you as you cut.
Repeat on the other side using your free hand to pull the leg out as you carve.
Next carve down the centre of the breast bone separating it into two pieces.
The left over carcus can be used for turkey stock for gravy.
Plating:
Start with a breast and cut in half inch slices against the grain.
Using a fork to help you gather it up in one swoop and place on your platter.
Take a leg and pull apart into two pieces.
Put the drumstick on a separate platter for dark meat.
Take the thigh and pull out the bone and remove gristle. Then break what’s left into pieces and place on the platter.
Place the wings on the dark meat plattter
Repeat entire process with the other breast and leg.
