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Carving  Roast  Turkey
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through the meat to the bone; then, hold the thigh with  the  knife  and  press  down  with  the  other hand  until  the  joint  snaps. 4.  Slice  the  leg  meat  by  holding  the  drumstick at a right angle to the board, cutting down; turn the leg  to  get  uniform  slices.  To  slice  the  thigh, straddle   the   bone   with   a   fork   and   cut   into lengthwise   strips. 5.  Remove  the  wing  by  placing  the  knife  at  a right  angle  to  the  breast,  about  1  1/2  inches  above the wing, and cut straight through the skin and the wing  joint. 6.  To  remove  the  breast  from  the  back,  insert the  knife  along  the  top  and  cut  slowly,  guide  the knife  along  the  curve  of  the  rib  section.  Remove the  breast  in  one  piece.  Place  the  breast  on  the slicing   board   and   slice   pieces   one-fourth   inch thick. You  may  slice  the  breast  meat  directly from  the  bird.  Hold  the  bird  with  a  fork  strad- dling  the  breastbone  or  insert  the  fork  in  the  ribs opposite  the  side  being  carved.  Start  the  first slice  just  above  the  place  where  the  wing  was removed  and  with  the  knife  parallel  to  the  breast; use  a  sawing  motion  and  cut  the  slices  about  one- fourth  inch  thick. 7.  Arrange  the  sliced  turkey  in  shallow  pans; fill  one-half  of  the  pan  with  white  meat  and  the other  half  with  dark  meat.  Cover  the  pan  to  keep the  meat  moist  and  appetizing.  A  small  amount  of broth may be added, if desired. 8.  Place  the  sliced  turkey  in  the  steam  table inserts. Do not permit the steam table temperature to go above 200°F as the meat will become dry and continue   cooking. 9. To complete the trimming of the bird, cut all remnants off the carcass. This meat can be used for sandwiches, soups, or creamed dishes. There are two advantages to this method of carving. It ensures portion control and makes it possible to use all meat on the carcass and avoid waste. On special occasions roasted whole turkey may be   carved   on   the   serving   line.   This   allows everyone  to  see  and  share  in  the  festivity  that  a holiday  bird  symbolizes. Be sure to store all unused portions of the bird properly. Place the sliced meat on a tray and cover it  loosely  with  waxed  paper  before  it  is  placed  in the  refrigerator.  Place  trimmings  and  other  edible parts  in  the  refrigerator  if  they  are  not  to  be  used immediately. Carving Boneless Turkey Roll Boneless   turkey   roll   may   be   roasted   in   the frozen  state.  If  cooked  while  frozen,  allow  1  to  2 hours  additional  cooking  time.  If  the  turkey  starts to  become  too  brown,  place  a  piece  of  foil  loosely over the bird for the last hour of cooking. After the turkey is roasted, let it stand for at least 30 minutes, preferably  1  hour,  before  it  is  served,  so  that  the juices can be absorbed and the turkey can be sliced more  easily  and  effectively. If  feasible,  machine  slicing  of  boneless  turkey is  preferable  to  hand  slicing.  However,  regardless of   what   method   is   used,   the   following   slicing procedures  are  recommended: l l l Remove the netting and skin. Cut in slices about one-fourth inch thick. Place the slices in a shallow insert pan and cover with  aluminum  foil. Deboning Meat and Poultry The current availability of frozen boneless meat has  practically  eliminated  the  need  for  foodservice operations to do in-house butchering or deboning of meat.  This  has  increased  the  capacity  of  total available  storage  area. SEAFOOD Like  meat  and  poultry,  seafood  products  are excellent  protein  foods  and  an  excellent  source  of minerals and vitamins. There  are  more  than  200  species  of  fish  and shellfish  sold  in  the  United  States. If  you  are looking for variety, they give you more choice than any  other  food  group.  You  can  buy  fish  and shellfish  fresh,  frozen,  and  canned. TYPES The  types  of  seafood  procured  by  the  Navy  for use  in  the  GM  are  listed  next  (fig.  6-7).  These items  are  prepared  and  handled  under  contract specifications   to   ensure   top   quality.   When requesting  these  items  from  a  supply  activity,  you should  clearly  identify  them  by  national  stock number and description. 6-14

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