Spicy Italian Sausage Seasoning
Vegetables
Reduction Sauce
CARVING THE TURKEY
A carving set should consist of a non-serrated slicing knife at least 20cm long, and a fork.
Step 1: Holding turkey with carving fork, pry leg outward and find the joint, remove leg and thigh, in one piece by cutting through joint.
Step 2: Cut through joint between thigh and leg. If the turkey is large (over 6kg), slice the meat from the leg and thigh parallel to the bone.
Step 3: Remove the wing.
Step 4: Carve the breast into thin slices at a parallel angle to the breast bone. Repeat with the other side and remove the seasoning with a spoon.
Lyndey’s Note: If using a frozen turkey, allow 2 days to thaw in the refrigerator. The seasoning can be made a day ahead and refrigerated separately. Fill turkey with seasoning close to cooking. To keep leftover turkey, remove seasoning from cavity and refrigerate separately. Be careful not to overstuff the turkey, any additional stuffing can be placed in a small baking tray and cooked for the last 20 – 30 minutes.
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