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Reply to "First time making a turkey--HELP!!!!!!!!!!!!!"
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[quote=Anonymous]I forgot, also make sure you have a carving board big enough for that bird (the kind with grooves to catch the juices), and a good, sharp carving knife. I actually prefer to use my chef's knife. Electric carving knives are oh-so-60s, but also oh-so-easy to avoid shredding the meat. Martha Stewart has a good primer for how to carve if you've never done it before. (Rather than trying to slice even slices of breast meat off the top of the bird, you start by cutting down the middle of the breastbone and along the bottom of each side, removing each breast whole from the carcass. Then you just slice the now-boneless breasts into even slices, and arrange on the platter.) [/quote]
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