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Turkey, Roast, To Carve

- A noble dish is a turkey, roast or boiled.

A Christmas dinner with the middle-classes of this empire, would scarcely be a Christmas dinner without its turkey; and we can hardly imagine an object of greater envy than is presented by a respected portly paterfamilias carving, at the season devoted to good cheer and genial charity, his own fat turkey, and carving it well. The only art consists, as in the carving of a C Ge ROAST TURKEY. goose, in getting from the breast as many fine slices as possible; and all must have remarked the very great difference in the large number of people whom a good carver will find slices for, and a comparatively few that a bad carver will succeed in serving.

As we have stated in both the carving of a duck and goose, the carver should commence cutting slices to the wing, from B to C, and then proceed upwards towards the ridge of the breastbone: this is not the usual plan, but, in practice, will be found the best. The breast is the only part which is looked on as fine in a turkey, the legs being very seldom cut off and eaten at table: they are usually removed to the kitchen, where they are taken off, as here marked, to appear only in a form which seems to have a special attraction at a bachelor's supper table, or as a breakfast dish-we mean devilled: served in this way they are especially liked and relished. A boiled turkey is carved in the same manner as when roasted.