Classic advice on how to carve a turkey, from the 1918 edition of the Boston Cooking School Cookbook:
Bird should be placed on back, with legs at right of platter for
carving. Introduce carving fork across breastbone, hold firmly in left
hand, and with carving knife in right hand cut through skin between leg
and body, close to body. With knife pull back leg and disjoint from
body. Then cut off wing.
Remove leg and wing from other side. Separate
second joints from drum-sticks and divide wings at joints. Carve breast
meat in thin crosswise slices. Under back on either side of backbone may
be found two small, oyster-shaped pieces of dark meat, which are dainty
Chicken and fowl are carved in the same way. For a small
family carve but one side of a turkey, that remainder may be left in
better condition for second serving.
A Collection of Baked Apple Recipes, 1916
3 years ago