HOW TO CARVE A TURKEY BREAST WITH THE BONE RECIPES
HOW TO CARVE A TURKEY: THE SIMPLEST, EASIEST METHOD | KIT…
The simplest, easiest way to carve a turkey in four essential steps. You'll need a sharp knife and a steady workstation, but not much else.
Provided by Meghan Splawn
Categories Main dish Poultry dish
Total Time 0S
Number Of Ingredients 1
Steps:
- Set up a carving station. Place the turkey on a large carving board. Make sure you have your serving platter, paper towels, a sharp chef's knife, and tongs at the ready. Remove the trussing string if needed using the tip of the knife and arrange the turkey so the legs are facing you.
- Remove the leg and thigh together. Slice through the skin that connects the breast and the drumstick until you hit bone. With your hands (and either paper towels or a clean kitchen towel), pull the leg back and down until the joint pops out. Press down firmly on the joint to completely sever it. Run the knife between the thigh and the back bone to cleanly remove the leg piece. Place on the serving platter.
- Remove the breast. Staying on the same side of the turkey, slice through the skin on the top of the turkey along the breastbone from the neck joint and the wishbone first. Then slowly work the knife through the breast meat, along the rib bone, removing as much meat as possible. Place this breast on the platter.
- Remove the wing. Pull the wing back, as you did the legs, and cut at the joint. Place on the platter.
- Turn the turkey and repeat steps 2 through 4 on the other side. Rotate the turkey 180 degrees and then repeat with removing the leg and thigh, breast, and wing on the other side.
- Set aside the turkey carcass and wipe down the cutting board. Remove the turkey carcass from your work area (you can set it back in the roasting pan or set it directly into a pot if you plan on making stock). Wipe down your cutting board if desired.
- Separate the thighs from the drumsticks. Place the leg pieces skin-side up on the cutting board. Cut right between the drumstick and thigh at the joint. Repeat with the other leg. Return the drumsticks to the platter.
- Slice the thighs. Cut the thigh meat off the bone and into smaller pieces, if desired. Return to the platter.
- Slice the breasts. Place the breasts skin-side up on the cutting board. Cut crosswise at a slight angle into 1/4-inch-thick slices. Return to the platter.
Nutrition Facts : SaturatedFatContent 3.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0.3 g, SugarContent 0.2 g, ServingSize Serves 22, ProteinContent 49.2 g, FatContent 12.8 g, Calories 325 cal, SodiumContent 254.6 mg, FiberContent 0 g, CholesterolContent 0 mg
OVEN-ROASTED TURKEY BREAST RECIPE - BETTYCROCKER.COM
There’s no need to bother with a big, messy bird. This baked turkey breast offers just enough, and not too much, of tender, succulent white meat in a thyme, butter and wine sauce. When you’re in the mood for a perfect portion of poultry, this slow-roast turkey breast recipe is a great option for a smaller group. Our Oven-Roasted Turkey Breast comes together with just 15 minutes of prep before popping it into the oven. Don't forget to let it stand 15 minutes after roasting for easier carving!
Provided by Betty Crocker Kitchens
Total Time 3 hours 0 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
- Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165°F.
- Remove turkey from oven and let stand 15 minutes for easier carving.
- Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
Nutrition Facts : Calories 460 , CarbohydrateContent 3 g, CholesterolContent 165 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 49 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 480 mg
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