Six easy steps to carving a turkey

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Six easy steps to carving a turkey

After you bring your perfectly roasted turkey out of the oven, remove it from the roasting pan and let it rest for about 20 minutes on a clean cutting board. Then, follow these easy step-by-step instructions to carve your turkey into drumsticks, thighs and wings for dark-meat fans and thin slices of juicy breast meat for the white-meat lovers. Be sure to start with a sharp carving knife and sturdy fork.

Step 1
Place the turkey on a cutting surface. Remove string. Holding the turkey steady with a carving fork, cut through the skin between the leg and body using a large carving knife. Pull leg outward with the fork and cut through the hip joint, removing the entire leg from the body.

Step 2
Cut through the joint between the drumstick and thigh. Remove skin from thigh and drumstick. Cut around both sides of thigh bone to separate meat from bone. Slice thigh meat thinly.

Step 3
Hold the drumstick at one end and slice the meat off, parallel to the bone.

Step 4
Cut through the skin horizontally near the base of the turkey. Remove the skin from the breast using a fork.

Step 5
Hold the turkey near the breastbone with the carving fork. Slice down one side of the breastbone until your knife meets resistance near the base of the turkey. Cut horizontally into the turkey near the base and remove the entire lobe of breast meat. Repeat on the other side of the breastbone.

Step 6
Place the breast meat on a cutting surface. Holding it with the carving fork, slice thinly across the grain.

Healthy and satisfying stuffing recipes that pair perfectly with your turkey.

Thanksgiving dinner simply isn’t complete without stuffing or dressing. Our Thanksgiving stuffing recipes and dressing recipes use fresh herbs, vegetables and fruits to add flavor without extra fat or calories. These are healthy and savory updates to classic stuffing recipes and dressing recipes that your guests are sure to enjoy.

Sausage Stuffing

This classic stuffing pairs turkey sausage with the tangy sweetness of apples. By using turkey sThis classic stuffing pairs turkey sausage with the tangy sweetness of apples. By using turkey sausage instead of pork, we cut the fat content from 19 grams to 4.ausage instead of pork, we cut the fat content from 19 grams to 4.

INGREDIENTS

• 8 cups cubed whole-wheat bread, (12 slices)
• 8 ounces bulk turkey sausage
• 1 1/2 teaspoons canola oil
• 3 stalks stalks celery, chopped
• 2 medium onions, chopped
• 1 clove garlic, finely chopped
• 3 Golden Delicious or McIntosh apples, peeled and chopped
• 2 tablespoons chopped fresh sage, or 2 teaspoons dried rubbed
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
• 1/2 teaspoon dried basil
• 2 cups reduced-sodium chicken broth
• 1/4 teaspoon salt
• Freshly ground pepper to taste

PREPARATION
1. Preheat oven to 350°F. Spread bread on a baking sheet and bake until lightly toasted, 15 to 20 minutes.

2. Meanwhile, cook sausage in a large non-stick skillet over medium heat, stirring with a wooden spoon to break it up, until no longer pink, 5 to 10 minutes. Drain in a colander to remove excess fat.

3. Add oil to the pan and heat over medium-low heat. Add celery, onions and garlic; cook, stirring, until softened, about 5 minutes. Add apples and cook, stirring, until tender, 8 to 10 minutes more. Transfer to a large bowl.

4. Add the sausage, toasted bread, sage, thyme and basil to the bowl. Toss well. Drizzle broth over the mixture and toss until evenly moistened. Season with salt and pepper. Transfer to a lightly oiled 9-by-13-inch baking pan.

5. Cover the stuffing with foil and bake until heated through, 35 to 45 minutes. If you want a crisp top, uncover it for the last 15 minutes.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 4; cool, cover and refrigerate for up to 1 day. Let stand at room temperature for about 45 minutes before baking.

NUTRITION
Per serving: 183 calories; 4 g fat ( 1 g sat , 2 g mono ); 17 mg cholesterol; 26 g carbohydrates; 2 g added sugars; 11 g protein; 4 g fiber; 512 mg sodium; 317 mg potassium.

Carbohydrate Servings: 2
Exchanges: 1 starch, 1/2 fruit, 1 lean meat

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