In pictures: how to carve a turkey
You will need a sturdy fork and a very sharp knife; a straight edge is best for poultry. Make sure your turkey has been basted throughout cooking and has rested for at least 15 minutes — this will make it more tender and easier to cut.
The key to moist turkey, according to Bourdain, is removing its legs ("dismembering a turkey is much like dismembering a human, actually...") and cooking them in a separate roasting pan from the breast.
Dribbling hot pan juices over a roasting bird has always been one of the quintessential images of Thanksgiving. But in recent years, we've noticed some recipes for roast turkey are leaving this step out. That makes us wonder how necessary basting really is.
n Germany and Austria I have been offered cream, custard and ice cream with my hot strudel. It's a hard decision to have to make. I generally take it without any accompaniment then regret it
