Page 2 Section II Portland Observer, November 17, 1982
thigh bone is exposed. Lift
drumstick and cut off at
thigh joint. Slice meat
from drumstick.
Turkey Is Easy To Carve
TRADITIONAL
SIDE CARVING METHOD
CARVING METHOD
1. Remove drum stick and
th ig h —To remove
drumstick and thigh, press
leg away from body. Joint
connecting leg to
backbone will often snap
free or may be severed
easily with knife point. Cut
dark meat completely
from body by following
body contour carefully
with knife.
bone, loosening it. Pry one
end up. grasp and pull
free. With thigh bone gone,
generous portions of dark
meat can be sliced from
1. Carving position —
Place turkey on its side,
breast away from carver.
Remove wing tip and first
joint. Hold tip firmly, lift up,
and sever at joint. Set this
aside for other dishes and
leave second joint of wing
attached to turkey.
2. Remove drum stick
—Slice dark meat off
drumstick and thigh until
3. Cut away thigh
bone—Steady turkey with
fork. Run knife point
completely around thigh
4. Slicing dark meat
—Slice dark meat away
SAFEWAY
meat—Place drumstick
and thigh on separate
plate and cut through
connecting joint. Both
pieces may be individually
sliced. Tilt drumstick to
convenient angle, slicing
towards plate as shown in
illustration.
Leg Of Lamb
Beef Rib Roast
Sliced Bacon
Boneless Ham .
i <tige Ena
Cut
Old faithful
12 0 / Pkq
Lb $ 2 38
L b . * 2 68
$1 28
Lb $18
9
Ea
3. Slicing th ig h —To slice
thigh meat, hold firm ly on
plate with fork. Cut even
slices parallel to the bone.
4. Preparing breast—In
preparing breast for easy
slicing, place knife parallel
and as close to wing as
possible. Make deep cut
into breast, cutting right to
bone. This is your base cut.
All breast slices will stop at
this vertical cut.
Pie Shells
Sour Cream
Bel air, 2 Deep
Dish, 12 Ounce
Lucerne
Pint Size
89* Cheese
79« MJB Rice
P l7 7 Q C
I l£-£-C*O
Lucerne Mild Cheddar
2 Lb Loaf
Wild Mixes
5 Ounce
Totmo’s Mexican Sausage
Or Nacho, 10 Ounce
QQc
vv
9 9« Soft Drin ks Æ X 3 $ 1
Number 1 Yams
Premium Jewell Variety
5. Carving breast —After
base cut. begin to slice
breast. Carve downward,
ending at base cut. Start
each new slice slightly
higher up on breast. Keep
slices thin and even.
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94. J9C
Tomatoes
Vine Ripe. Salad Size
92..99c
Large Celery
@ 9 QQC
fresh Crisp Bunches
W UBuUU
Stayfree
30 Ct
Box
Elastic Leg
90 Ct Newborn
60 Cl Extra
Absorbent
40 Ct Toddler
Toothpaste
Shampoo
X S
$ j 39
$ j 79
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SAFEWAY