Whether it’s Thanksgiving or just a meal with friends, one thing is for sure, turkey will be there and you need to know how to carve it when the time comes. Carving a turkey is a big deal, especially if you are the man of the house. Doing it right will mean a successful meal, however, get it wrong and you’re staring at a messy table.
Using an electric knife is more beneficial than using your everyday knife. The main reason is that you are using less effort to separate limbs and get to the meat. Of course, with both knives, you have to be careful, however with the electric knife, you have to be extra careful – all that power can chop off you limbs effortlessly.
With that said, here is the 6-step process of how to carve a turkey with an electric knife the proper way.
The first step is where most people go wrong when carving the bird. As soon as you pull it out of the oven, you want to immediately start carving. This is wrong. Allow the bird to rest for about 20-30 minutes before you begin.
This will allow the meat to cool down so that it doesn’t burn you. In addition, giving the turkey time to cool means that all the juice is stored and the meat won’t be dry during serving.
Using the electric knife gently cut the meat which separates the body and the leg. You’ll need to dislocate the joint where the leg bone is in contact with the body.
To do so, simply hold the leg in one hand and the body in another and pull them apart. You’ll hear a pop sound when the two separate. Start carving the joints until fully separated. Do the same for the other limb.
With both legs separated from the body, the next thing is to separate the thighs from the legs. Do this by holding the drumstick and cutting between the drumstick and thighbone. Ensure that you hold the thigh upright so that you’re able to cut with ease.
When you run into resistance, simply hold the knife in a way that minimal resistance is felt. At this point, it is safe to cut off the thighs from the legs.
Now that you have the drumsticks set aside, you can begin cutting the thigh meat. The secret to great carving is getting all the thigh meat off in one piece.
However, if you end up with two or possibly more, it just means there’s more for everyone. To separate the meat from the bone, simple hold one end of the bone and start rasping away the meat until all you’re left with is the bone.
After you are done with both thighs, the next step is separating the wing from the body. The wing is connected to the body by a ball joint. Begin by cutting the meat until your electric knife reaches the joint.
Put the knife aside and pull the wing and body apart until it pops off. Separate the meat left on the ligaments and tendons until fully separated. Choice on whether to cut or serve the wing as whole is entirely up to you.
There are two ways you can carve the breast. The traditional way is to cut off chunks of meat from the breast but this has some downside – the meat will be dry and if you’re not careful the meat will look unattractive when served.
The second method and the proper method to do so is to work on the whole breast and later on, start carving small chunks off of each breast.
Begin by locating the breast bone in the middle and carve off one side of the breast. Here’s where the electric knife strives since there’s lots of meat to cut through and doing so with just a knife is strenuous.
Once you have separate one side of the breast, slice it into whichever size a meat you like. Do so for the next breast and that’s it! The carving process is done.
So there you have it, the simple and proper way to carve a turkey with an electric knife. All that now left is to serve the meat to your hungry guests. Don’t forget to wrap any extra meat in order to preserve its taste and juice.