A turkey having been relieved from strings and skewers used in
trussing should be placed on the table with the head or neck at the
carver's right hand. An expert carver places the fork in the turkey,
and does not remove it until the whole is divided. First insert the
fork firmly in the lower part of the breast, just forward of fig. 2,
then sever the legs and wings on both sides, if the whole is to be
carved, cutting neatly through the joint next to the body, letting
these parts lie on the platter. Next, cut downward from the breast
from 2 to 3, as many even slices of the white meat as may be desired,
placing the pieces neatly on one side of the platter. Now unjoint the
legs and wings at the middle joint, which can be done very skillfully
by a little practice. Make an opening into the cavity of the turkey
for dipping out the inside dressing, by cutting a piece from the rear
part 1, 1, called the apron. Consult the tastes of the guests as to
which part is preferred; if no choice is expressed, serve a portion of
both light and dark meat. One of the most delicate parts of the turkey
are two little muscles, lying in small dish-like cavities on each side
of the back, a little behind the leg attachments; the next most
delicate meat fills the cavities in the neck bone, and next to this,
that on the second joints. The lower part of the leg (or drumstick, as
it is called) being hard, tough and stringy, is rarely ever helped to
any one, but allowed to remain on the dish.