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Carving the bird, beautifully.

We love this method. The turkey looks good because the breast is cut into thick slices against the grain. Plus, it skips the interminable and messy slicing at the table: All the meat is carved in the kitchen and served neatly, ready to be eaten.

1 Carve off the thighs (with legs attached) and the wings; set aside. Slice off the breast halves lengthwise and set each to the side.

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2 Carve each breast half across the grain into thick slices.

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3 Slice the thigh meat off the bone and cut bone free from leg. Arrange sliced breasts, dark meat, and whole legs and wings on a platter (see photo, page 75).

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Publication:Sunset
Article Type:Brief article
Geographic Code:1USA
Date:Nov 1, 2008
Words:118
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