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It also glides through loaves of bread for
consistent, even slicing. It can also be
used to slice bagels and sandwich rolls.
HOW TO CARVE
A TURKEY
Carving a large bird, especially in front of
hungry guests, can be a daunting task—
the watering mouths, critical eyes,
rumbling stomachs. With the Cuisinart
Electric Knife, a little guidance and some
helpful hints...we hope to make this task
a pleasurable experience.
Tip: Cut dark meat first, as it does not
dry out as quickly as the white meat of
the breast.
Preparation:
1. Remove the turkey from the oven.
2. Cover loosely with foil and let stand
15–30 minutes to let the juices set
and the meat firm up. The turkey will
be more moist, easier to carve, and
the slices will hold together better.
3. Remove the stuffing.
4. Place turkey on a carving board,
breast side up, with the legs facing
you. You'll need your Cuisinart
Electric Knife and the large carving
fork to hold the bird.
Cutting the legs and wings:
1. Hold the tip of one drumstick with
your
fingers and gently pull the leg away
from the body of the turkey.
2. Holding the turkey steady with a
carving fork, cut the skin between the
thigh and the breast.
3. Pull the leg out farther to expose the
joint where the thigh connects, and
cut through joint with the knife to
remove
the leg.
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4. Next, hold the drumstick with the fork
and cut at the joint between the
drumstick and thigh to separate the
two pieces.
5. Slice the meat on the drumstick by
cutting along the bone to get thick
slices.
6. Turn the drumstick and continue
slicing along the bone until all of the
meat is removed.
7. To remove meat from the thigh, cut
thick slices to the bone. If the turkey
is small, the drumstick and thigh may
be served whole.
8. Using the fork, hold the wing away
from the body and cut through the
joint. The wing can be served as is.
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9. Repeat on other side to remove leg
and wing.
Tip: The key to carving the thighs, legs,
and wings is to cut through the joints,
and not through the bones. We do not
recommend using your Cuisinart
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5
Electric Knife on bones, as it could
cause damage to the knife or personal
injury.
Carving the breast:
1. Hold the breast with the carving fork,
and starting at the outer side of one
breast, cut slices parallel to the rib
cage, from the top of the breast
downward. The slices should be thin,
even and the entire length of the
breast. The slices will get larger as
you work toward the rib cage.
Continue slicing until you reach the
bones.
2. Repeat on the other side of the
breast.
Tip: Angle the knife parallel to the rib
cage, rather than digging into the meat.
Tip: Some yummy leftovers that can be
made from the smaller pieces of meat
near the bones include: soup, casserole,
chili, salad, tacos, etc.
HOW TO CARVE HAM
ON THE BONE
1. Remove the ham from the oven,
cover loosely with foil and let stand
for 20 minutes.
2. Place ham on a carving board.
3. Holding the ham steady with a
carving fork, use your Cuisinart
Electric Knife to trim away the excess
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