COOKING SCHOOL

TIPS AND TRICKS FROM THE SOUTH’S MOST TRUSTED KITCHEN

- ALANA AL-HATLANI,VICTOR PROTASIO

A Rookie’s Guide to Carving the Bird

Sharpen your knife, take a breath, and follow these four simple steps

1. START WITH THE LEGS

Place the turkey so it’s breast side up. Gently pull one leg away from the body; slice through the skin. Position the knife where the leg meets the body; slice through the joint. Repeat on the other side.

2. MOVE TO THE WINGS