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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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