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Serve with your favorite hot steamed fresh vegetable.
Place the cooked turkey on a large cutting board. Use a sharp heavy knife to cut off both legs and thighs. (Twisting the thigh joint helps to remove the leg from the turkey.) Cut the dark meat from the bones and place on platter. Carve the breast meat by making a slice along one side of the breast bone and continue to slice downward, separating the meat from the cavity. Then cut along the bottom of the breast. Cut slices from the breast meat. Repeat on the other side of the breast bone. Arrange sliced meat on platter.
To safely thaw a frozen turkey, place turkey on tray and refrigerate until thawed, allowing 5 hours for each pound of turkey. Or, place turkey in sink and keep covered with cold water until turkey is thawed, allowing 1 hour for each pound of turkey and changing the water occasionally.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.