Repeat with the other drumstick. Tip Serving suggestion The drumstick and thigh can be served on their own, or if all your guests would like a little brown meat, then carve the meat from the bone once you have removed the leg from the carcass.Origami Turkey Instructions - How To Make Paper Turkey - Simple Tutorial By Origami Art
Share the gallery Pinterest Facebook. Pull leg outward and disjoint it with knife point. Share the gallery Pinterest Facebook. When we refer to the "grain" of a piece of meat or poultry, we're talking about the long strands of muscle fibers that run this way and that throughout the meat.
Today's Top Stories. Continue to 8 of 9 below. Some say leftovers are the best part of Thanksgiving, and these recipes certainly prove that!
Home Health Beauty St. Repeat the process on the other side. Note that you're not cutting through the joint, you're just popping it out and using your knife to cut through the skin and connective tissue.
The breast is a massive piece of meat, and it extends all the way down to the wing joint.
Carve the breast into thick-ish slices. Transfer pieces neatly to a platter. Scoop stuffing from cavity.
Christmas biscuits Christmas gifts Festive desserts Vegetarian Christmas see more... Repeat steps 2 and 3 with the other leg. Slice against the grain, taking care to keep the skin attached. Continue to 6 of 9 below. The wing consists of three sections: The process involves a certain amount of grappling with the bird that is best confined to the kitchen. On one platter, you have all your meat for serving, leaving you the carcass, two thigh bones, and two wing tips for making stock or soup.
Remove the legs and thighs Cut through the skin that connects the breast and the drumstick. Martha explains the best way to get the most meat from your Thanksgiving bird. To cut the breast meat, cut off the wing tip then make a horizontal incision underneath the breast towards the body of the bird. As you pull, you'll see the natural seam between the leg and the body open up. Slice through the skin just to the side of the keelbone and continue slicing downward, hewing close to the breastbone while pulling the entire breast away with your other hand.