How To Carve A Turkey Crown – A Step by Step Guide
Carving a turkey crown can be a daunting task, especially if you have never done it before. But fear not, with a little patience and the right tools, you can carve a succulent and beautifully presented turkey crown that will wow your guests. Whether it’s for a special occasion or a holiday dinner, follow this step-by-step guide, and you will have your turkey crown carved and ready to serve in no time.
First, let’s gather the necessary tools and equipment.
Tools and Equipment Needed:
– A sharp carving knife
– A carving fork
– A cutting board
– Kitchen shears
– Serving platter
Now, that we have our tools let’s get started on the carving process.
Step 1: Let the Turkey Crown Rest
Before starting, make sure that the turkey crown is cooked thoroughly, and the juices have settled. Letting the turkey crown rest for at least 15-20 minutes after taking it out of the oven allows the juices to redistribute throughout the meat, making it more tender and juicy.
Step 2: Remove the Legs and Wings
Using a sharp carving knife, cut through the skin between the breast and the leg while pulling the leg away from the turkey crown. Cut through the joint where the leg meets the turkey crown, and remove the leg completely. Repeat the same procedure for the other leg. Do the same for the wings.
Step 3: Remove the Skin
Using your knife, carefully and slowly peel off the skin from the turkey crown until you reach the breast. Ensure that you remove all the fat that is under the skin of the turkey crown.
Step 4: Slice the Breast Meat
Start by cutting the breast meat at an angle in a downward motion, starting from the top part of the turkey crown, moving towards the center. Cut the meat as thinly as possible, approximately 1/4th of an inch thick. Continue cutting the breast meat from the right side of the turkey crown until you reach the ribcage. Repeat the same process on the left side.
Step 5: Carve the Leg Meat
Place the two legs of the turkey crown on the cutting board. Using your knife, slice the meat in a downward motion, starting from the top of the leg and moving towards the bone. Cut off the meat as close to the bone as possible to avoid any wastage. Cut the meat into thin slices, trying to keep the shape.
Step 6: Remove the Ribcage
Using kitchen shears, cut through the ribs that are still attached to the turkey crown. Remove the ribcage and discard them.
Step 7: Carve the Wings
Slice the meat from the wings into thin pieces, maintaining the shape of the wings as best you can. Arrange the sliced wings and legs on the platter around the sliced breast meat to create an attractive presentation.
Q: How long should I let my turkey crown rest before carving?
A: Letting the turkey crown rest for at least 15-20 minutes after taking it out of the oven allows the juices to redistributes throughout the meat, making it more tender and juicy.
Q: Do I need a carving fork to carve a turkey crown?
A: A carving fork is useful for holding the turkey crown in place while you’re cutting. It also helps in avoiding any contact with the hot turkey.
Q: Do I need a special carving knife to carve a turkey crown?
A: Using a sharp carving knife is essential in achieving clean cuts while carving the turkey crown. However, a special carving knife is not necessarily required.
Q: Can I use the giblets in the turkey crown, and if so, how?
A: Many people use the giblets, including the liver, heart, and neck, in making gravy or stuffing. Simply simmer the giblets in water with onions, carrots, and celery, and then use the strained liquid for making gravy or moistening the stuffing.
Q: How do I store leftover turkey crown meat?
A: Store any leftover turkey crown meat in an airtight container, in the refrigerator for up to four days, or in the freezer for up to four months.
Carving a turkey crown may seem daunting, but with the right tools and a bit of patience, the process is relatively straightforward. Follow the step-by-step guide carefully, and your turkey crown will look and taste fantastic. Remember to let the turkey crown rest, remove the skin, slice the breast meat, carve the leg meat, remove the ribcage, and carve the wings. Once you have mastered this technique, you will be able to create the perfect presentation for any holiday, celebration, or special occasion.