c a r v i n g

It's So Easy To Carve Right On The Roaster!

1. Remove the Legs and Thighs

Push the leg down where the drumstick meets the thigh. Cut through the joint where the thigh is attached to the body, removing leg and thigh. Separate the thigh from the drumstick.

2. Remove the Neck Cavity

To remove the neck cavity, cut just below the line of the wishbone. If the bird is stuffed, this is the time to remove the stuffing.

3. Remove the Wings

Cut down one side of the breast bone and across the ribs, pulling down the breast half. Repeat with the other side.

4. Slice

Put the breast half on the cutting board, cut-side down. Hold top of breast with with hand or fork. Slice thinly, cutting away from yourself.

Copyright © Spanek, Inc.