感恩節火雞

	To make slicing a turkey breast easier, remove the breast from the bird before carving. After cutting off the wings and drumsticks, just use a sharp knife to remove the breast.

Chef and culinary expert Andrew Zimmern joins Mary Ellen to explain how to correctly carve a turkey.

• Always use a sharp knife when carving a turkey. A dull knife will be difficult to cut with and may slip.
  
  
• Make sure to have plenty of room when carving a turkey. Position the cutting board next to the serving platter.
  
  
• After removing the turkey from the oven, let it sit for at least 15 minutes. This will give the turkey meat time to firm up. Wash up and put on an apron before beginning to carve.
  
  
• Position the turkey on the cutting board. Make sure that the cutting board is not going to slide around. If necessary, place a towel underneath it to keep it steady.
  
  
• Use a serving fork to hold the turkey for balance. Position the fork on the side opposite the one being carved. Penetrate the bird with the fork, or just rest the fork on the bird, depending on what feels most comfortable. Slice down the crevice where one of the legs meets the body and stop once you are hitting the bone.
  
  
• Gently pull the leg away from the body of the turkey with one hand. With the other hand, put the edge of the knife into the joint connecting the leg to the body. If pressing firmly, sometimes the joint will separate easily. If it does not, cut through the joint.
  
  
• Cut the meat off the leg now. Rest the large end of the leg on a separate cutting board and hold the leg on the opposite end. Carve slices of turkey off of the thigh and then the drumstick. For best results, cut medium-thin slices using a downward motion. Work around the leg of the turkey.
  
  
• Separate the wing from the body, much the same way as with the leg. Using the fork, pull the wing away from the body. Place the knife on the joint and separate, cutting through the joint if necessary. Place the wing out of the way.
  
  
• It is now time to carve the breast. Using the fork for balance, begin by cutting a small slice from the most rounded area on the breast of the turkey. This is a spot about halfway down the breast. Continue slicing increasingly larger pieces of the breast meat off. Visualize the ribcage, angling each slice to be parallel to the ribcage.
  
  
• Continue slicing closer to the bone, and try to maintain equal thickness for all of the slices. Place the pieces on the serving platter as they are sliced.
  
  
• When finished carving one side of the turkey breast, begin working on the other side. This side will no longer be balanced, so compensate with the fork.
  
  
• After removing most of the meat, the turkey frame can be used for soup.