in Newspaper Articles 179 Words

How to carve your Turkey

December 14, 1977 Vancouver Sun
December 21, 1977 Some Timely Tricks for the Turkey Surgeon given by Chef Jolicoeur

The meat thermometer should be inserted in the middle of the thigh muscle parallel to the bone not touching. When it hits 190 Fahrenheit it is done.

It is important to let the turkey rest when it comes from the oven before attempting to carve it a minimum of 30 minutes is recommended. With a well sharpened carving knife and a long fork. Separate the drumstick and the thigh. To cut the breast meat hold the knife at an angle to slightly against the grain and slice  from the top down.

 

Most temping and delicious dishes from the best menus round the world will be selected by Chef Rene Jolicoeur for his course.
January 5, 1965 Vancouver Herald Chef Rene Jolicoeur Night School classes
Astor Hoel ballroom Chef Rene Jolicoeur
October 29, 1964 The Columbian Newspaper Astor Hotel with Chef Rene Jolicoeur
1962-march-2
Date and Paper unknown: Gourmet Cooking Class with Chef Rene Jolicoeur
1962-dec-14-vancouver-sun
December 14, 1962 The Vancouver Sun “Parade of The Chefs” featuring Chef Rene Jolicoeur

3 thoughts on “How to carve your Turkey”

    1. Salut Hélène,
      Veuillez accepter mes excuses pour ne pas avoir répondu plus tôt. J’utilise google translate pour écrire ce message.
      Oui j’adorerais ces photos. Merci

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