Just in time for the major turkey holiday (well, not for the turkey, of course): How to Carve Turkey.
There are apparently two methods: Standard style and Side style.
We didn't know this. Both look terribly complicated, which is why it's great that this article tells you how.
We also didn't know this:
The choice dark meat above the thigh in the spoon-shaped section of the backbone is called the "oyster". Use the point of the knife to lift it out.
Our motto? Have someone else cook the turkey. You can bet there will then be someone proficient at getting the turkey in neat slices onto the table, where we will then proceed to stuff our faces. Easy.
Hey, it works for us.
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