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Show Instructions given on that annual problem: How to carve the turkey very Important to good carving. carv-ing. A good carving knife needs to be sharpened only once in a while, but it should always be steeled before using. "A meat platter or a carving carv-ing board allows more room for cutting and makes carving easier. A large carving fork holds the meat much more firmly than an ordinary dinner fork." Bon appetit, and don't forget for-get the cranberry sauce. Will that succulent Thanksgiving Thanks-giving turkey be carved into beautiful, mouth-watering slices, slic-es, or will the man of the house hack it into a mangled wreck? Carving a turkey, is an annual an-nual trauma for some people, but it is simplicity itself for others. As with so many things, it's easy when you know how. First remove the leg by turning turn-ing the turkey on its side with its breastbone away from you. Hold the end of the drumstick and pull it forward as the knife cuts through the joint. Next, carve the drumstick into lengthwise slices by standing stand-ing it on its thick end and holding the thin end with your hand. Carve the thigh after the leg. Expose the thighbone by slicing down to it. Remove the thighbone by running the point of the knife around it and lifting lift-ing it up with the fork. Then finish slicing the thigh meat. If you want only a few large slices from the breast, carve with the grain. Slice lengthwise until you reach the wing joint, then remove the wing. Continue slicing until you have carved all the white meat on one side of the turkey. If you want several small slices from the breats, carve across the grain. First remove the wing, then slice at an angle of about 45 degrees. Continue carving slices until you reach the breastbone. Loosen the slices slic-es by cutting along the bone under them. And that's all there is to it. Provided, of course, that you have the proper tools. The article ar-ticle on "Meat and Meat Carving" Car-ving" in World Book says: "The well-kept carving set is |