Great Cooking Videos

Hi, I’m Gordon Drysdale from the house of Fine Eats in San Francisco and I’m here today to show you how to carve a holiday turkey. We’ve already taken the turkey out of the oven and let it rest for about 20 minutes.

It’s going to be lovely and juicy when we slice it. We’ve removed all the strings, pulled out the skewers and scooped out all the stuffing. We’re going to pull the leg away from the body like this, slice through the skin down here, and keep pulling on the leg until it exposes the hip socket. It’s here… right here. When that ball pops out of that socket, you can insert your knife tip right in there and pull the leg cleanly away from the body. Now we’re going to separate the thigh from the drumstick.

We do that by feeling for the convex that’s at the ball joint right here, and slice our knife through it. We’ve separated that drumstick out. You can slice it if you like; it’s a nice big drumstick.

I don’t, and never do. Somebody at the table always wants to eat it.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

Tags: vegetarian cooking, japanese cooking, french cooking

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Healthy Cooking