| 27 | 28 | 29 | 30 | 31 |
| 1 | 39 | 78 | 117 | 156 |
|
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Per serving: 43 Calories (kcal); trace Total Fat; (3% calories from fat); 1g
Protein; 10g Carbohydrate; 0mg Cholesterol; 35mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 2495
*
Exported from MasterCook *
Carving the Turkey
Recipe By
Serving Size : 0
Categories
:
Preparation Time :0:00
: Chapter 3
Thanksgiving Dinner
Poultry & Seafood Main Dishes
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
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Place the turkey, breast up and with its legs to your right if you're
right-handed or to the left if left-handed. Remove the ties or skewers.
While gently pulling the leg and thigh away from the body, cut through the
joint between leg and body. Separate the drumstick and thigh by cutting
down through the connecting joint. Serve the drumstick and thighs whole,
or carve them.
Make a deep horizontal cut into the breast just above the wing. Insert a
fork in the top of the breast, and starting halfway up the breast, carve
thin slices down to the horizontal cut, working upward. Repeat steps 1
through 3 on the other side of the turkey.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
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