Foods, their selection and preparation

The breast meat of large young smoked turkeys may be sliced across the grain in half-inch slices, floured, and fried slowly. These smoked turkey steaks are best when served hot. Left-over cooked smoked turkey may be used in the same ways as left-over ham. Even small amounts of it add excellent flavor to many creamed and casserole dishes, noodles, macaroni, potato cakes, stuffed peppers, croquettes, timbales, loaves, and sandwiches. Carving Poultry. As with any other meat, proper cooking, serving, and good carving utensils are essential to a good carving job. (See page 213.) The standard carving set may be used, although a steak set is espe¬ cially good for carving small birds. Unless the platter is very large, an extra plate is always needed. The bird should be placed on its back on the platter. It may be steadied with a wedge of bread or apple under each side, if the carver feels this is necessary. Paper frills on the ends of the drumsticks are useful in handling [239] the bird during carving. It is placed on the table with the legs either toward the carver or to the carver’s right, if the carver is righthanded. Regardless of the bird to be carved, first remove one leg. Hold the drumstick firmly with the thumb and forefinger. Cut through the skin cleanly between the leg and the body and with a slight twist on the end of the drumstick, the leg of a turkey, chicken, or guinea fowl will separate easily if the bird has been properly cooked. The leg of a duck or goose does not separate quite so easily. Then cut the remaining skin between the leg and the back. On a turkey, try to re¬ move the "oyster” (the choice bit of dark meat in a spoon-shaped bone on the back) with the leg. Place the leg on the extra plate. Disjoint the thigh and drumstick of a large bird by holding the leg at right angles Poultry and Egg National Board Carving Poultry • ( Upper left ) Place bird on back, with legs toward the carver’s right. First remove one leg. ( Upper right) Remove the wing from the same side. ( Lower left) Slice the breast evenly to the plate. Then slice the leg meat by cutting down, turning the leg to make uni¬ form slices. Slice the thigh meat by strad¬ dling the bone with the fork and cutting the meat in lengthwise strips. Now remove the wing from the same side by placing the knife at right angles to the breast, about three-fourths to one and onehalf inches (depending on size of bird) above the wing, and cutting at an angle down through the skin and the wing joint. Re¬ move the wing to the extra plate, and in a large bird, separate the wing at the "elbow” joint. To slice the breast of a turkey, chicken, or guinea fowl, straddle the ridge of the breast¬ bone with the fork or insert the fork in the rib section on the side opposite the one being carved. Holding the knife parallel to the breast and using a sawing motion, begin slic¬ ing just above the place where the wing was removed. Try to keep the left hand per¬ fectly still, thus holding the bird firmly on the platter, while the slicing hand makes slices about one-fourth to three-eighths inch thick. The breast of a duck or a goose is too shallow to carve in the same way as a turkey [240]