Carving the turkey need
not be the ruin of your
holiday meal celebration,
according to Chef Hans
Aeschbacher of Lawry's The
Prime Rib restaurant in
Chicago.

“Whether you ~ serve
turkey or prime rib,” says
Chef Hans, “if you prepare
the meat properly and use a
few easy-to-learn carving
tips... your holiday meal will
be the celebration itis meant
to be.”

Before you begin carving,
Chef Hans offers these tips
on preparation — tips which
will make the actual carving
easier:

eFresh turkeys are best,
but frozen ones are easier to
find. Defrost the turkey in
the refrigerator for two days.
Season with butter, seasoned
salt and pepper and baste
with pan juices during
roasting. Should the turkey
brown too quickly, cover
with a foil tent.

°*A 15-pound turkey
should cook 4% hours at
325°F. Overcooked turkeys
are nearly impossible to
carve, so check yours by

lifting up from under the .

wing — if the juices run
clear, it’s done.

*Cooked turkeys should
stand five to 15 minutes be-
fore carving to give the
juices time to settle and
cool.

*You’ll need a broadblade
knife to cut the meat, a
boning knife to cut through
hard joints, and a long meat
fork. Each tool must be
sharp.

Now you're ready to begin
the actual carving:

First, remove the drum-
stick and thigh by cutting
straight down between the
thigh and body (photo No.
1). Push the leg outward,
and use the boning knife to
cut the exposed joint bet-
ween the thigh and back-
bone.

Second, slice the breast

meat with long, smooth
strokes. “Don’t saw the
meat,” says Chef Hans. “You
should carve as if you are
playing the violin.” (Photo
No. 2). A horizontal cut deep
into the breast helps release
slices at the base.

cut the joint.

RRS N ED

PRIME RIB IS EASIER to carve if you first
remove the bones. Stand the roast up and

carve between the bones
separating the ribs in a strip.

Remove the wing by pres-
sing down on the wing tip,
and then using the boning
knife to sever the exposed
joint by cutting toward the
backbone. Wings can be
saved for stockpot or soup,
or divided for serving.

TO REMOVE ihe drumstick, cut straight
down between the thigh and body with a
sharp carving knife. Use a boning knife to

Next, slice the dark meat
by first cutting the joint
which connects the drum-
stick and thigh. Holding the
drumstick with a napkin, tilt
slightly and slice down
toward the plate all around
the leg. Use the meat fork to

hold the thigh firmly on the
plate and slice the meat
parallel to the bone.

If you are a slow carver,
place the sliced meat on a
warming tray and cover it
with a warm towel. This will
keep the meat warm and

SLICE THE BREAST MEAT using long
smooth stokes. Don't saw the meat, carve it
as if you're playing a violin.

PLACE THE PRIME RIB on the side from
which the ribs have been removed and
slice gently. Says Chef Hans, “The wrist

guides the blade but the knife does the
work”.

and meat,

Al3 - Wednesday, December 23, 1981 - North Shore News

moist until you are ready to
serve.

For prime ribs of beef,
cook the roast 20-25 minutes
per pound at 350°F. or until
a meat thermometer reaches
140. Like turkey, the cooked
roast should stand five to 15
minutes before carving.

To make carving: easier,
first remove the’ rib bones.

‘Stand the roast with the ribs
pointing -up .and carve
between the bones and

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meat, separating the rib
bones in a strip (photo No.
3).

Now place the roast on the
side from which the ribs
have been removed and slice
(photo No. 4). “Remember,”
says Hans, “the wrist guides
the blade, but the knife does
the work.”

“If you follow these tech-
niques,” says Chef Hans,

“your holiday meal will be a
pleasure — nota chore.”

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