One of the biggest holiday events is eating! We all love the smells wafting from the kitchen and our mouths water just thinking about the turkey, stuffing and all the fixings. Although it is an honour to be asked to carve the turkey, I’ve often stared blankly at this golden, cooked masterpiece and didn’t even know where to start dismantling it.
I thought, there must be someone who could help me. I found a local “turkey expert” who routinely carves up 120 lbs of turkey for her catering business. Nicole Wise of Harely Pub and Perk in Mildmay had these awesome tips to share with our Explore the Bruce fans.
These tips for carving (and cooking) a turkey are intended for pre-cooking it the day before or just earlier in the day. You won’t have the big “bird presentation centerpiece” but most people will just be thankful for eating it sooner than later anyways.
- Cook the turkey ahead of time, or even the day before, then simply reheat it on the day of the dinner.
- Place the turkey breast side down (upside down) so that the white meat is juicier. Yes, this may go against what your mom or grandma told you, but leaves the meat moist and mouth-watering. This is best if you are not presenting the bird as the centerpiece.
- Cook it until you can rip off the legs easily.
- Carve out the breast and leave it whole.
- Flip the turkey over and pick off any meat.
- Let the breast cool a bit, remove the skin, slice it up, pour meat juices over it and place the skin back on before serving it.
- The plate of meat now can be refrigerated and reheated slowly later.
I know we are all extremely appreciative of the person in the kitchen doing all that cooking. These tips will help us see more of them on the big day of eating that is fast approaching. And the best part.. it gets me off the hook of having to destroy the centerpiece with everyone watching!
**************
Nicole Wise, Harleys Pub and Perk
87 Elora St. Mildmay, ON (519)-367-2683
nicole@harleyspubandperk.com
Read, Write, Review
blog comments powered by Disqus