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Carving a Turkey With Daniel Boulud  

By James Tarmy - 2013-11-23T00:24:50Z

Photograph by Mimi Ritzen Crawford for

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Now Trim

The wings should stay whole, but there will be some excess meat. You can trim it and add it to the dark meat chunks.

Take a look at the cross section of the turkey. Chef has left very little meat at the base, and almost every cut you can see is clean. That's partly because he's a pro, but it's also because of the sharpness of his knife and the fork he used for steadying, and because he bent away the wings and legs before he cut them.