| Show it's as easy as vhittling by B onnle Lake Tribune Home Service Director how to sit and whittle you know how to a turkey First you hone the blade (a knife with a long narrow flexible blade and fork are absolutely necessary) Next you get the kids set in T (for turkey) formation around the platter There’s no more sight as Mr Tom reclines in golden splendor on the dining room table — and remember the guy who carves in the kitchen is cheating! The method illustrated here is a new and easy one— side style carving Move the platter comfortably close to you then turn the bird on its side with the breast awky from you Raise the wing Cut it off at the second joint leaving the last section on the bird Lay the cut piece on the platter if not served Pick up the fork to steady the turkey and cut a slice or two across the drumstick or thigh to bare the thigh bone leaving the thigh on the bird Hold the drumstick on the side plate big end down and slice off part of the meat parallel to the bone Then lay the rest of the drumstick on the side plate It makes just the right size serving for a hungry boy or girL IF YOU know two-tine- d mouth-waterin- a neat' trick You simply cut around the tyne Then lift it out of the meat leaving the —rest of the dark meat free of the bone Slicing the rest of-t- he dark meat goes quickly Arrange the pieces neatly overlapping each other on the side plate to leave room for the light meah Here’s another special trick Make a vertical cut through the breast bone just in front of the wing Joint This cut automatically makes a base for all the breast slices Slice from the center of the breast towarcj you Steady the bird with a fork It’s also a good Idea to have a few pieces of bread for wedges and paper napkins will come in handy Finish filling the side plate with thin even slices of light mjat some of it with a little of the stuffing showing This is the time to remove the rest of the wing if you need it for serving COURSE part of the flavor we associate with roast turkey is in the stuffing easily reached in ‘carving Cut through the thin skin in the region of the thigh where you remove the bone To carve the rest simply turn the turkey around and - repeat the process Turkey is delicious any day of the year and its high protein content gives it especially high nutrient value A large turkey gives you plenty of meat to serve even a big family You can carve without these directions but you can prob- method ably carve a jot better with them Try the with your Thanksgiving turkey "and when you have carved' a bird or two you’ll find practice has brought a sure touch Then carving will be a ceremony Jo adL enjoyment to NOW !W rocess him i him i g HERE’S 'Now comes the stuffing' Cut 'through the thin skin in the thigh region and spoon out the stuffing To finish carving turn the turkey around and repeat the process 1 4 OF $ side-styl- e side-styl- e fes-tiv- e Steadying the bird with the fork you can now cut thin f°even slices of white meat Blake the cuts towards you meals da to Joint bird vertical cut you Just made will serve as a basew and the V r i i ‘ V f k f t ' Now cut ground the thigh bone and lift it out leaving 4 the dark meat free of the bone You can rest-ofet- he slice the rest of the dark meat neatly and speedily f ' i Sunday November 18 1956 now ’ City ‘ r Make a vertical cut through the of the wing joint If the tnrkey wedge in place with slices of bread e Now for the breast breast just in front tends to wobble t 11 |
