HOW TO CARVE A KELLYBRONZE
PAUL'S UNIQUE WAY OF CARVING MAKES IT EASY
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).
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).
3. LEGS OFF NEXT
Hold the leg by the end knuckle. Cut through the skin between the leg and the body.
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.
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).
7. BREAST MEAT OFF
Use the tip of the knife, cut along the breast bone, keeping the knife close to the bone.
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).
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.
