Turkey may not be a traditional Greek holiday staple, yet every year, either on Christmas Eve or Christmas Day, it takes center stage on many festive tables. Preparing it can be a bit demanding - especially if roasting a whole bird with stuffing.
Translation | Amaryllis Tsegou
The cooking itself takes time to ensure it’s done right. But the same care must be taken when serving: slicing the turkey into neat portions, usually in front of guests, as a stuffed turkey is traditionally presented whole at the table.
Step-by-step guide to carving your turkey like an expert
What you’ll need: a sharp carving knife
Step 1: Wings
Start with the wings. Hold one wing with one hand and carefully cut where it connects to the breast with your knife. Gently pull with your hand to detach it completely. Repeat for the other wing.
Step 2: Thighs
Cut where the thigh connects to the body until you reach the bone. Pull gradually to loosen the meat, then carefully slice with your knife until it’s fully separated. Repeat the same process for the other thigh. Because a turkey thigh is larger than a chicken thigh, you can divide it into smaller portions by slicing carefully into individual pieces.
Step 3: Breast
Hold the turkey steady with a fork and begin slicing the breast into slices - not too thin. Continue slicing until you reach the bone.
Alternatively, after removing the wings and legs, you can cut the breast in half along a small bone that runs through it. Once you have two halves, slice each into smaller portions for serving.
Our recipe for stuffed turkey:
