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