How to properly cut your Christmas poultry on D-Day without losing a crumb?

A true must-have for festive tables, poultry will be enjoyed again this year in all forms. Whether stuffed with chestnuts, white pudding, truffles and oyster mushrooms, or even goose liver mousse, it will delight young and old. Yes, but there always comes a time when, despite careful cutting, there is a little meat left on the carcass and very often, it ends up… in the trash. Here are our tips to never lose another crumb of this succulent meat dish!

Don’t think we take cutting the Christmas turkey lightly. It’s actually quite the opposite! For precise, mess-free cutting, start by equipping yourself well. To do this, equip yourself with a tuning fork so that you can firmly prick the meat, a chef’s knife or boning knife, as well as a large cutting board. To minimize the risk of accidents, be sure to place the poultry on a clean and tidy work surface. This could save you a lot of trouble, believe us!

To begin, place the meat on the cutting board. Place it on one side and start by slicing at the thigh, while lifting it with the fork. You shouldn’t have too much trouble detaching it without cutting it since the joint will break quite easily. Then do the same thing with the second thigh. Then separate the drumstick from the top of the thigh, then split the drumstick to release the bone. Now cut the fillets from the upper thigh and lift the fillets over the turkey to the breast by sticking a fork deep into the carcass and pulling the knife towards you to cut. Finally, section the wing, separate it in two and cut fillets on the top of the wing. Arrange all the pieces obtained in a large dish to keep them warm.

To make your job easier, know that it is best to remove the nerves from the poultry legs before cooking. This will greatly help with cutting the meat. You can do this step yourself or ask your favorite butcher for help.