Step 6: The Oyster

You may notice one round medallion of meat left over on the body.  This is the oyster. 

Using your knife, carefully separate this piece from the body of the turkey.

Do not serve this piece.

Why?  Many claim this is the best part of any bird, sing its praises, and swear by its mystical powers.  This, my friend, this piece is for you.  You've earned it.  Just pop it on your own plate if anyone's watching, or directly into your mouth if no one is.

<p>Brilliant. <br>I love the oyster secret. <br>Just don't tell anybody.</p>
Thank you for this. Great 'ible as usual Scooch. I plan on putting it to use this evening.
Very good and just in time
thank you very nice
These are great instructions! <br> <br>I personally prefer to remove the entire breast and then slice it in the cutting board. You get the added joke bonus of putting the whole breast on your plate and walking away just to shock people. Then you return to the cutting board and slice it. Gets a rise out of new visitors every time!
This is a darn good primer on carving a turkey. If it wasn't so close to Thanksgiving a person might want to roast a whole chicken and take a practice run. <br> <br>Only thing I can suggest is that the &quot;any knife&quot; will do may get some people into trouble. I'm a fiend for sharp knives. Any knife can be made to be sharp with a couple caveats some knifes will get beyond razor sharp (scary sharp) this type of knife may not hold that edge for long. That's why the guy at the carving station keep a steel to frequently refresh the edge. Other knives will stay as sharp as they ever get for a good period of time. Problem is they don't really ever get that sharp. Also knife technique is important. I see way to many people try to use a knife like a cleaver or an axe. They push down on the blade trying to push it through whatever they are cutting rather then using the blade to slice through. You see this when bread is sliced and the loaf just squished down. <br> <br>While on the topic of turkeys if I may digress somewhat to the subject of stuffing and jamming it into the body cavity. Please don't shove warm freshly made stuffing into the turkey the night before and store the stuffed turkey until the next day. People die every year from doing this. Don't believe me Google it. What you can do is put the amount of stuffing you'd have put in the turkey into a roasting bag and store that in the fridge. Next day just before you pop the bird in the oven, shove the dressing filled roasting bag into the bird ( cut a few slits in the bag to allow the juices to flow into the bag for that &quot;cooked in the bird flavor&quot;. The extra bonus is this makes getting the dressing out of the bird a breeze. No trying to scrape it out and leaving a lot in and making for a messy turkey carcass.
I get tired of being the only one that can carve the bird! These directions and pictures will enable anyone to carve a turkey perfectly! Thank you!
Beautiful job the only piece of advice I can add is to remember to give your bird time to rest between the oven and carving, 20 - 30 minutes will help keep more of those yummy juices in the bird rather than on the board. Looking at your pictures looks like you did that but didn't mention it in the instructions. <br>Peace, Love and Turkey!
<strong><em>Oh, so thats how its done...</em>LOL</strong><br> <em>GREAT</em> &quot;instructable&quot; I love the little trick of cutting over the breast bone and then slicing into the cut...... happy thanksgiving to all...
Great instructable... I'll defininetly give it a try... :)
Now I really want turkey :)
I have 12 lbs left. Come over.
Could you send me some turkey to Colombia? LOOKS ABSOLUTELY DELICIOUS!!!! How do you do?
Yes. You may not want to eat it by the time it gets there, and it might be cheaper for you to come here, but yes, yes I can.
Mmmmmm... going to San Francisco to taste the absolutely delicious Scoochmaroo's turkey... sounds like a wonderful idea! :-)
That is one pretty bird!

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Bio: Former Living & Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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