One of the challenges of Thanksgiving besides a Cowboys’ win is how to carve up the guest of honor — the turkey. While some battle with carving knife and fork in hand like a Tyrannosaurus Rex tearing apart a hapless Brontosaurus, others have fine-tuned the art so it’s simple and no fingers are lost in the project.
For those who dread the process or are new to the responsibility, The Culinary Institute of America‘s Chef Brendan Walsh has perfected the art of turkey disassembling from start to sliced.
In the meantime, Friday is a two-fold big day. Not only will shoppers go after Black Friday sales, turkeys that weren’t at dinner tables will celebrate not being gobbled up.
* Video courtesy of The Culinary Institute of America