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Now I’m running the tip of my knife along the sides of the thigh bone here. I’m going to put my thumb underneath it, cut up through the ends here, and we have one big beautiful piece of thigh meat here, that can be sliced in beautiful little serving sections.

Okay, now we’re going to use the traditional method for slicing turkey breasts. This is the kind of slice that you would want to use at the table side. You’ll want to cut the slices about a quarter of an inch thick, and work parallel to the breast bone.

Now I’m going to show you a different way to carve the breast here. What you’re going to do is you’re going to make an incision along the top of the bird, along the sternum. Make long, thin cuts along the breast here until the whole breast pops of as one neat little piece, that we’re then going to carve on a different board. Here we go. Now we’ve moved it over to another board, all ready to cut it into nice, uniform slices. This makes for beautiful presentation, and it couldn’t be easier.

Alright, now we’re going to separate the wing from the body. What you’re going to want to do is follow your thumb along the bone here, to where it attaches to the body. Go for the socket joint there and, with the tip of your knife, separate it from the body. Good thing about this board here is that it keeps from scooping around the little concave spot in the centre, but it takes care of business. There we go. There you have it. A perfect holiday turkey, carved and ready for your guest. Enjoy.

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

Tags: vegetarian cooking, cooking show, chinese cooking

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