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Show Carving "Turk" Is Easy-When You Know How nr"v - - -r?rrTrr,?7777i "y;rrrri ; ,', Ai t'l. 1 S i' y ' , , - tr -r , - - - lyx-."!- nJUwwT. T",mr'Mli'ltjyr 'V 2'W''l?r'P,WWw? p-:jf '-'-! '1 . " ' I K-( ' ' ' ; 1 - ' i ' 1. y 1 t ' r SURE, you can carve the Thanksgiving turkey simplest thing in the world. Follow these easy rules and you're sure to be the envy of all the guests who are usually awed by the dire prospect of having to whittle the festive fowl themselves. What's more, this simple method will give you time for a few nibbles nib-bles at the white meat yourself your-self before the first diner you served is howling for more. Make sure the knife Is sharp. Advance Ad-vance confidently upon the enemy, carving the side next you first, as it lies with the breast to your left. Fig. 1 shows le? being removed by placing plac-ing knife between thi;;h and body, cutting from left to riht. Pressing leg outward witii knife and bending it back witn left hand easily separates sepa-rates it from the body. It is rarely necessary to locate the socket and sever the thigh. With leg removed to a service plate, as shown in Fig. 2, the triangular tri-angular piece of dark meat is cut first from the thigh; then ligaments between thih and drumstick are cut, just over round bone to the thigh side. Small portions of dark meat are prepared from thigh and drumstick, or latter is left whole. The wing. a.':er being removed, is left on the platter or served, as you prefer. Now for the breast. To avoid damaging the meat with f. rk holes, insert fork astride keel bone and beyond its point, or.e tine on each side along the boric. Slice meat down from the keel bone, as shown in Fig. 3. or. starting just above the Joint uherc the v.ir.g was removed. sl.ee upward to the keel bone paral lel to the breast bone. Note fork is held straight or almost straight up and down. Another position of the fork is shown in Fig. 4. It is inserted in the side through the ribs. Platter is turned at right angles to the carver. carv-er. White meat is sliced downward down-ward away from the keel bone or upward, as described above. The meat service will be made complete com-plete -by placing two slices of white meat over the dark meat (usually two pieces) and the dressing. By following th.s p.-cceajre an attractive serv.ee is assured and the meat is kept as hot as possible. If the carver is being assisted in such 3 manner it is best to carve white meat as needed for each individual in-dividual service. Otherwise, sufficient suffi-cient slices for all guests may be cut and placed on the p'.attcr along the edge in readiness to serve or on j a separate plate. |