Post by BBQ Butcher on Jun 30, 2007 5:22:38 GMT -5
If and when you ever see a sale on whole turkeys, buy some! Don't just serve a big bird on Thanks Giving or Christmas, follow the instructions below and you can have turkey all year around. The best way to freeze turkey is to use a vacuum packing system, such as the Food Saver. It prevents freezer burn, dehydration, deterioration and odors. I found a turkey thigh hiding in my freezer for three years...after thawing out, it was in just as good shape as the day I put it in there
I will endorse cutting up your turkey, especially if there is more than one. Buffett service often has a single whole bird and several (to many) birds cut up into primal cuts, of drums, thighs, breast, wings. This permits good carving skills and prettier presentation. And probably healthier kitchen sanitation.
if its good enough for Chef, its probably good enough for the novice slicing up thanksgiving supper.
Post by BBQ Butcher on Nov 26, 2014 11:29:54 GMT -5
Nothing innovative about this, but it's a nice presentation of carved turkey for your guests. It helps if you have a few extra minutes before serving time.
Let the turkey cool for about 15-20 minutes. Remove the wings and the legs. Split the drumstick from the thigh. Grab each side of the breast and remove it from the backbone (it should pull back in one nice piece...one per side). Now, slice the breast. Remove the meat from the thighs and break into bite size chunks. Place the wings and drumstick along the side of a serving platter. Now, fill the center of the platter with the breast and thigh meat.