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1984 Press Photo How to Carve a Turkey from "Cooking With Style" Cookbook

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

1984 Press Photo How to Carve a Turkey from "Cooking With Style" Cookbook1984 Press Photo How to Carve a Turkey from "Cooking With Style" Cookbook

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

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