Description: Note: Please study the images carefully to determine the condition of this vintage photograph, as it may not be in perfect condition. It may contain wrinkles, cracks, and possibly even tears due to its age and how it was handled before it got to us. A scanner may interpret colors and contrast differently than human eyes will, so it is possible that the actual photograph may be slightly darker or lighter in person. This vintage photograph is offered for sale as a collectible item and conveys no transfer of copyright. 1984 Press Photo How to Carve a Turkey from "Cooking With Style" Cookbook This is an original press photo. Roast Turkey- Traditional carving of a roast turkey requires carving the breast meat from a turkey frame that is intact. The method shown here for "filleting" a turkey is a departure from the traditional: the breast is removed from the turkey frame before slicing. To begin, remove stuffing from turkey. 1.To remove drumstick and tigh in one piece, pull leg away from body and slice through joint with a slicing knife. Separate leg and thigh by cutting through the connection joint. Slice piece individually, if desired, removing bones. 2. To remove breast, place bird on its back with tail near the carver. Remove left breast first by marking a vertical cut along the breastbone approximately 1 inch deep, the entire length of the breast, until you reach the bone. Place fingers in the slit and peel the meat away from the bone with the aid of very sharp knife. Turn the bird around so the neck is facing the carver, remove the other breast in the same manner. Set aside. You will have two large breast sections, perfect for slicing. 3. To remove the wings from bird, pull the wings away from the bird and cut through the joint closest to the breast. Separate the wing into sections at the joints for serving. 4. To slice the turkey breast, place the breast sections on a cutting board. Insert a carving fork in breast section to hold steady. Starting at the small end, make thin diagonal slices at about a 30 degree angle. Lift the sliced turkey onto the serving platter, overlapping slices. Photo measures 8 x 10 inches. Photo is dated 12-20-1984. PHOTO FRONT PHOTO BACK Historic Images Part Number: nob16022 Sell Smarter with Kyozou.Inventory and Ecommerce Management
Price: 16.99 USD
Location: Memphis, Tennessee
End Time: 2025-02-03T05:32:59.000Z
Shipping Cost: 4.99 USD
Product Images
Item Specifics
Return shipping will be paid by: Seller
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Return policy details:
Type: Photograph
Image Color: Black & White
Listed By: Dealer or Reseller
Features: Press Photograph
Signed: No
Year of Production: 1984
Photo Dimensions (in.): 8 x 10 in.
Theme: Americana
Vintage: Yes
Unit of Sale: Single Piece
Material: Paper
SKU: nob16022
Image Orientation: Portrait