Turkey Carving - It's Easy Once You Know How

Want to see a grown man sweat? Just watch him step up to a turkey, with his whole family watching, and try to suavely sever choice cuts from the massive fowl. In case you've forgotten the basics, here's the drill:

1. Jab the fork into the turkey breast and push down to hold the bird steady.
2. Cut a leg from the body and slice the thigh and drumstick apart.
3. Pushing down on the bird with the tines of your carving fork, slice just above the wing and cut at a 45-degree angle to the cutting board until you hit the wishbone.
4. Finally, slice the breast meat in eighth-of-an-inch cuts perpendicular to the cutting board. Once you've made the downward cuts, a single cut tracing the ribs should produce a nice array of white meat.

A final tip: Rein in that ego when buying your turkey--a huge bird might impress your greedy uncle, but small birds are usually far more flavorful.