HOW TO CARVE A KELLYBRONZE

PAUL'S UNIQUE WAY OF CARVING MAKES IT EASY

Resting your Turkey
1. AFTER RESTING AS RECOMMENDED

Lift the turkey by it’s legs onto a board ready to carve with a sharp knife. (Don’t try this with a standard turkey because it will fall apart).

Turkey wings off
2. WINGS OFF

Hold the wing by the tip. Cut it at the mid-section. (Then do the same again with the other wing if needed. If not, leave the second wing in place).

Turkey legs off
3. LEGS OFF NEXT

Hold the leg by the end knuckle. Cut through the skin between the leg and the body.

FLIP THE BIRD ONTO IT'S BREAST
4. FLIP THE BIRD ONTO IT'S BREAST

Cut along the back of the bird as above, keeping the knife close to the bone.

5. LIFTING THE LEG AS YOU CUT

Until you feel that you can peel the leg back.

TWIST THE LEG RIGHT BACK
6. TWIST THE LEG RIGHT BACK

Cut the thigh joint completely away. (Then repeat steps 3, 4, 5 & 6 with the other leg and thigh if needed. If not, leave the second leg and thigh in place).

BREAST MEAT OFF
7. BREAST MEAT OFF

Use the tip of the knife, cut along the breast bone, keeping the knife close to the bone.

REMOVE AS MUCH OF THE BREAST LOBE AS POSSIBLE IN ONE PIECE
8. REMOVE AS MUCH OF THE BREAST LOBE AS POSSIBLE IN ONE PIECE

Following the natural contour of the carcass. (Then do the same with the other breast lobe if needed. If not, leave the breast in place).

SLICE THE BREAST AND THIGH
9. SLICE THE BREAST AND THIGH

As shown in the above picture. Pour over the reheated gravy juices from the bird. Allow time to soak up the juices before serving.

Don't be Afraid!

It is just a large chicken

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