Description
Ingredients
- Roasted Turkey
Instructions
- Cut between each leg quarter and breast. Cut through joints between thighs and backbone to separate. Find joint beset top of each drumstick and tight, cut them to separate. Remove thighbone and slice.
- Remove wings by cut thought joints as well and discard wing tips.
- Find breastbone in middle, cut along breastbone carefully. Staying close to breastbone as much as possible, make downward incisions as gently lift each breast. Cut breasts crows into slices.
- Arrange thigh slices and wings in to middle of a platter and fan breast slices around it. Place drumstick at last right in middle. Garnish with fresh herb if desired.
