How to Use Every Part of the Turkey

Carving the Turkey

Proper carving ensures you extract the most meat from your turkey. Here’s how to tackle each part:

Legs and Thighs

1. Place the turkey breast-side up on a flat surface. The legs should face away from you.
2. Cut along the skin separating the leg and carcass. Snap the leg joint out of the socket.
3. Lay the leg flat and cut through the joint to separate the drumstick and thigh.
4. Remove meat from the drumstick and thigh using a boning knife.

Wings

1. Pull the wing away from the carcass to expose the joint.
2. Cut through the joint to detach the wing.

Breast

1. Steady the turkey breast with a carving fork.
2. Slice along the breastbone and rib cage to remove each side of the breast.

Making the Most of Turkey Bones

Transform leftover turkey bones into flavorful stock. Here’s how:

Ingredients:

• Turkey bones
• 1 onion
• 1 carrot
• 1 celery stalk
• Fresh thyme

Instructions:

1. Place bones and vegetables in a pot and cover with water.
2. Simmer for 3-4 hours, then strain the liquid.
3. Use the stock in soups, stews, or as a cooking base.

Using Giblets for Gravy

Giblets, often discarded, make delicious gravy with the following recipe:

Ingredients:

• Turkey giblets
• 1 tsp sage
• 1 stalk celery (chopped)
• 1 small onion (chopped)
• 2-4 tbsp seasoned flour
• Water

Instructions:

1. Simmer giblets, celery, onion, and sage in water for 2-3 hours.
2. Remove giblets, chop the meat, and puree in a blender.
3. Add seasoned flour and drippings from the turkey pan to the giblets.
4. Roast the mixture in the oven at 450°F for 15 minutes, adding water as needed for desired thickness.

Creative Use for Turkey Feet

Don’t overlook the turkey feet! Use them to create rich soups or fry them as a unique dish:

• Boil feet with vegetables for an hour to make turkey feet soup.
• Remove claws, batter, and fry them for a crispy snack.