Chef Daniel Traster shows us how to remove the wings of a holiday turkey
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I’m Daniel Traster and I’m here to show you how to carve a turkey. Right now, I’m going to show you how to remove the wings from the rest of the carcass. There are two wings, once we have removed the thighs and the drumsticks. Those wings are connected by a single joint that connects at the breast. So make a small cut in the breast and pull the wing away. When it's cooked, it should pull very easily out of that joint. You can then find your knife and take a little slice to pull the rest of the meat away and separate the joint from the rest of the carcass. We’ll do the same on the other side. Again, start by making an incision near where the joint is, pulling away and cutting through. It will be important not to just pull the entire thing away because some of the breast meat is attached and pulling too hard will yank half of the breast off of the carcass. Once you have the two wings separated from the carcass, we can go ahead and divide them into smaller segments, like you would see for buffalo wings. Very simply, take your knife, slice through, and pull the wing apart. It should separate from the joint very easily. You can do the same with this other joint. If this does stick too much, you can break it away with your hands. The wing tips do not typically have a lot of meat. You can just give them to a pet if you wish or they are good for a little snack but most of the meat on the wings is going to be the first two wing joints. We’re going to do the same with the second wing. Again, sliding the knife to cut through the joint and pulling away and doing the same with this extra tip. These wings could have the meat cut off the bone but generally, you serve them as it is. In our next step, I’m going to show you how to remove the breast from the rest of the carcass.