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Classic
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page 16
TURKEY.
A turkey having been relieved from strings and skewers used in trussing should
be placed on the table with the head or neck at the carver's right hand. An
expert carver places the fork in the turkey, and does not remove it until the
whole is divided. First insert the fork firmly in the lower part of the breast,
just forward of fig. 2, then sever the legs and wings on both sides, if the
whole is to be carved, cutting neatly through the joint next to the body,
letting these parts lie on the platter. Next, cut downward from the breast from
2 to 3, as many even slices of the white meat as may be desired, placing the
pieces neatly on one side of the platter. Now unjoint the legs and wings at the
middle joint, which can be done very skillfully by a little practice. Make an
opening into the cavity of the turkey for dipping out the inside dressing, by
cutting a piece from the rear part 1, 1, called the apron. Consult the tastes of
the guests as to which part is preferred; if no choice is expressed, serve a
portion of both light and dark meat. One of the most delicate parts of the
turkey, are two little muscles, lying in small dish-like cavities on each side
of the back, a little behind the leg attachments; the next most delicate meat
fills the cavities in the neck bone, and next to this, that on the second
joints. The lower part of the leg (or drumstick, as it is called) being hard,
tough, and stringy is rarely ever helped to any one, but allowed to remain on
the dish.
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