After removing turkey from oven, allow it to set for at least 20-30 minutes before carving. Not only will the meat slice much easier, but this time will permit the juices to be absorbed evenly, resulting in a tender, more tasty turkey.
The first tip is to carve your turkey in the kitchen, not at the table, and be sure your knife is sharp or else the meat will shread.
Begin by cutting through the skin where the leg is attached to the bird, then remove the leg by securing it with a carving fork and forceing it away from the body until it pops out of the socket.
Separate the thigh from the leg by cutting through the joint.
Next, slice the thigh and drumstick meat, cutting parallel to the bone.
To carve the breast, make a horizontal cut above the wing joint along the length of the bird, taking care to cut through to the bone. Holding the knife parallel to the rib cage, cut the breat meat into thin slices.
Finally, cut off the wing. Repeat on other side.
These timers are designed to activate when the turkey reaches the proper internal temperature of 178°. These timers are extremely accurate and can be relied upon but occasionally malfunction. If the timer has not activated within 1/2 hour from the scheduled roasting time, manually check turkey for doneness.
Do not stuff turkey until you are ready to place it into the oven. Stuff the turkey loosely and be sure that all meat products in the stuffing are thoroughly cooked before placing in the turkey.
|Serving Size||4oz. (112g)|
|Calories||140 (From Fat: 35)|
|Total Fat||4g (6% Daily Value)|
|Cholesterol||65mg (21% Daily Value)|
|Sodium||110mg (4% Daily Value)|
|Carbohydrate||0g (0% Daily Value)|
|Not a significant source of Dietary Fiber, Sugars, Vitamin A, Vitamin C or Calcium.|
|Percent Daily Values are based on a 2,000 calorie diet.|
|John's Turkey are specially bred, raised and fed to contain up to 55% less fat than other turkeys!|
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