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Courtesy of the National Turkey Federation
Step-by-step instructions show the best procedures for maximum yield and most attractive presentation.
To obtain the highest yield from cooked turkey, it is essential to have proper carving and slicing techniques. These techniques are also important for eye-appealing presentation.
This online lesson plan from the Washington, D.C.-based National Turkey Federation at http://www.eatturkey.com/foodsrv/manual/serve7.html offers students tips on slicing and carving and instructs on slicing turkey products and carving whole-body turkey and parts. Line drawings help to illustrate the instruction.
A wealth of information on turkey in foodservice, from purchasing to storage and thawing to safe food handling, may be found under the Foodservice Manual & Curricula tab at www.eatturkey.com. Included are three training modules—on international cuisine, fabrication and nutrition—developed in conjunction with the American Culinary Federation.
Photo caption: Courtesy of the National Turkey Federation, www.eatturkey.com.
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