Carving a Turkey With Daniel Boulud  

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

Photograph by Mimi Ritzen Crawford for

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Spear and Lift

Once the turkey is done cooking, remove it from the roasting pan with large forks or meat prongs. Simple enough, but there's a strategy. Spear it at the base of the legs and at the neck, so that the crispy skin stays unbroken. Also, as Daniel demonstrates, there's nothing wrong with a little showmanship. For the next six minutes, you're the star of Thanksgiving.