Carving a Turkey

• Start with a sharp carving knife. Many can openers also have sharpening tool attached.
• Run the knife along the turkey's bottom to locate the thigh bones. Put the knife in the joint where the thigh meets the body and separate them.
• Do the same thing to remove the drumstick. Cut only thru the joint, not the bone.
• Try to retain as much meat in one piece as possible when separating pieces.
• Slice off the meat into thin slices and layer them on a plate.
• Locate where the wings and body connect. Separate the wings from the body by slipping your knife into the joint and pulling them apart.
• Carve thin slices off one of the breasts, cutting parallel to the breast. Layer these slices as well, creating a "fan-like" design.
• Do the same thing with the other breast.

More Tips:

• When you remove the turkey from the oven, cover it with foil and let stand for 15 minutes.
• Dark meat stays moist longer, so cut it first.
• Never cut thru bones. Just locate the joints and cut there.
• I stick my plates in the microwave for 1 minute before putting hot food on it. The food stays warmer longer that way.
• Keep the meat moist longer by placing the skin of the turkey over the meat on the plate.

Miss our earlier issue? Here's the link: October's Decorating Tips

Barbara Jennings is author of 10 decorating books: Decor Secrets Revealed, Rearrange It, Home Staging for Profit, Home Staging for Yourself, Arrange Your Stuff, Advanced Redesign, Pro Art Consulting, Where There's a Wall - There's a Way, The Art of Hanging Art, Great Parties! Great Homes!