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Here are a few tips for Carving the Turkey
Carving a turkey is just like carving an extra-large chicken. Make sure your chef’s knife is sharp and then go for it. Remove the wings first, and then the thighs — pop out the joints that keep these pieces attached to the bird and cut straight through the joint. When carving the beast meat, slice close to the rib cage with the flat of your knife right up against the rib bones. Once you have the meat off, you can separate the thighs into thighs and drumsticks, and carve the breast meat into individual slices.
November 24, 2011