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:
- Jab the fork into the turkey breast and push down to hold the bird steady.
- Cut a leg from the body and slice the thigh and drumstick apart.
- 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.
- 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.
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