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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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Truss It Up

It's not going anywhere at this point, but tie up the bird before you roast it. The taut string keeps the turkey breasts raised and plump for cutting. Tie up the legs, then guide the string under the wings, around the bird and back again.