Christmas turkey: Learn the perfect easy cut for an impeccable presentation!

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Serving the Christmas turkey is a tradition full of symbolism and togetherness. The impeccable presentation of the bird at the table not only highlights the care taken in its preparation, but also celebrates the care and dedication invested in this special dish. Take advantage of the ritual of cutting and serving the turkey as a gesture of affection, ensuring that each slice symbolizes the generous spirit of Christmas dinner.

1. Let the turkey rest before slicing

After roasting the turkey, let it rest for 20 to 30 minutes. This allows the internal juices to redistribute, keeping the meat juicy.

2. Prepare the utensils

Sharp knife: Use a large, sharp knife for clean cuts.
Carving fork: Helps hold the turkey steady while cutting.
Cutting board: Use a board large enough to accommodate the turkey.

3. Start with the thighs

Find the joint between the thigh and the body of the turkey.
Cut the joint and separate the entire thigh.
Divide the thigh into two parts (thigh and drumstick) if desired.

4. Remove the wings

Cut the wings at the point where they connect to the body. The wings are usually smaller and can be served whole or separate.

5. Remove the breast

Start at the center of the breast, where the sternum bone is.
Run the knife along the bone, following its curvature, to loosen the meat.
Remove the whole breast from one side before slicing.

6. Slice the breast

Place the brisket on a board and slice it thinly across the meat fibers. This makes the meat softer to eat.

7. Finalize

Serve the separate parts on a platter: sliced breast, thighs, drumsticks and wings. Decorate with sprigs of fresh herbs or fruit.

By following these steps, the turkey will be well presented and easy to serve. If you need any tips on seasoning or decorating, just ask!

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