Aired November 20, 2014
Carving the turkey can be one of the more stressful parts of cooking Thanksgiving dinner. But before you flip the bird, so to speak, chef Emeril Lagasse is sharing a few tips to help keep everything on track.
"It doesn't matter if it's a pairing knife or a French knife, make sure it's sharp," he says.
He also advises that you start by cutting off the legs. This allows you to cut off most people's favorite dark meat right off the bat.
As for the breast bone, every turkey has the same structure. So, draw a line with your knife down the center. Then, using your turkey fork, slowly pull along the sides until the breast meat comes off.
Then, as Emeril would put it, BAM!
