Sunday Tasmanian - Tassie Living - - FRONT PAGE - Graeme Phillips

TUR­KEYS were in­tro­duced to Europe from North and Cen­tral Amer­ica.

In Mex­ico they were called uex­olotl, so you can see why they needed a name change.

How­ever, both the French and the English, like Colum­bus him­self, got their ge­og­ra­phy wrong, the French first call­ing them coq d’In­die, which be­came to­day’s dinde, and the English turkey, ap­par­ently be­cause they first ar­rived in Lon­don with mer­chants from the Le­vant.

The first record of them be­ing served at an English Christ­mas is from 1557.

With the tail end to­wards you, slice the skin be­tween the body and each leg and, gen­tly pulling the legs out from the body, con­tinue cut­ting through the hip joint to re­move them.

Re­move each wing by cut­ting it through at the shoul­der joint.

Turn the bird round, so the neck end is to­wards you, and, with the tip of the knife, make a long cut to­wards you along each side of the breast bone through to and down­wards around the wish bone.

Then, with the knife an­gled against the rib cage, slice care­fully un­der the breast, fol­low­ing the rib cage and re­move each breast whole.

You can then eas­ily carve hor­i­zon­tal or ver­ti­cal slices from each breast.

Cut the legs through at their knee joint and serve the drum­stick and thigh sep­a­rately to the big­gest eaters.

Or, at a more demo­cratic ta­ble, carve them by slic­ing par­al­lel to the bone so ev­ery­one gets a serv­ing of the dark meat.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.