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Carving a Turkey With Daniel Boulud  

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

Photograph by Mimi Ritzen Crawford for Bloomberg.com

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The First Cut

It is indeed, baby, the deepest. Use a long meat fork to hold the turkey firm and make your first, lateral cut, at the bottom of the breast and just above the wing. Cut all the way to the bone, which serves as a guide for where the end of the breast slices will be.

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