[RecipesAndMore] Tips

[steve doyle]

Kelley's Cooking Tips       CARVING A WHOLE TURKEY:    1. Cut band of skin holding drumsticks. Grasp end of drumstick.     Place knife between drumstick/thigh and body of the turkey and     cut through skin to joint. Remove entire leg by pulling out and     back, using the point of the knife to disjoin it. Separate the     thigh and drumstick at the joint.    2. Insert fork in upper wing to steady turkey. Make a long     horizontal cut above wing joint through to body frame. Wing     may be disjointed from body, if desired.    3. Slice straight down with an even stroke, beginning halfway up     the breast. When knife reaches the cut above the wing joint,     slice will fall free.    4. Continue to slice breast meat, starting the cut at a higher     point each time. To help make carving easier, use a straight     and sharpened knife. LR FROM NOTTINGHAM ENGLAND --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---