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The American Society of Hand Therapists offers the following recommendations for prevention and safety...
The American Society of Hand Therapists (ASHT) offers the following tips to prevent hand injuries...
Hand therapists are licensed or registered Occupational Therapists or Physical Therapists who, through...
  The American Society of Hand Therapists offers the following recommendations to maximize the...

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Turkey Carving Injury Prevention Tips


The American Society of Hand Therapists (ASHT) offers the following tips for handling and carving turkey or any poultry.

  1. Refrigerate poultry immediately after bringing it home from the store to avoid bacteria growth on your turkey or chicken.
  2. Never thaw poultry on a countertop as bacteria can develop easily on a turkey or chicken at room temperature. It is better to thaw a turkey in your refrigerator in a pan of cold water. It is recommended to change this water every 30 minutes; this will also facilitate thawing.
  3. Wash your hands, utensils, dishes, cutting boards or work surfaces with hot, soapy water after handling or working with raw poultry; this will guard against the spread of bacteria to other foods being prepared in the kitchen.
  4. Use acrylic cutting boards as opposed to porous, wooden cutting boards when cutting raw or cooked poultry; porous, wooden boards are more difficult to thoroughly wash after use.
  5. Use one dish for raw poultry and another for cooked food, or thoroughly wash with hot, soapy water.
  6. Once the turkey or other poultry item is cooked, remove it from the oven, cover the meat with foil and allow the turkey to set for 20 to 30 minutes. This allows the meat to firm up and makes it easier to carve as the meat will not be slippery or rubbery. The meat will hold together better for serving, too. Also transfer the turkey to a solid cutting board in the kitchen; avoid cutting at the table as there usually isn't as much room and most platters are not as stable as the cutting board.)
  7. Always cut a turkey or chicken with a sharp knife or electric knife.
  8. Slice off the thigh and leg first by grasping the tip of one of the drumsticks with your fingers and pulling the leg away from the body, making sure to pull the thigh out and down until the joint "pops" out of the hip joint. This procedure helps identify the thigh from the body. Cut at the broken joint by using the tip of the knife, making sure to cut as close to the body as possible. Repeat this on the opposite side
  9. To remove the thigh from the drumstick, first identify the "knee joint." This can be accomplished by bending the "knee joint" back and forth until the thigh and drumstick joint are located, and then cutting through the skin at the knee joint. Continue to bend the joint until the thigh and drumstick touch, then cut through the joint completely. Repeat this with the other thigh and drumstick.
  10. To cut the drumsticks into slices, hold the drumsticks vertically by the tip so the large section rests on the cutting board. Slice the meat parallel to the bone and under the tendons. Turn the leg as you go to get even slices.

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