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19 2011

PG Food Intelligence: Carving the Perfect Turkey

Syndicated from: Rose Reisman's Blog

With the holiday season upon us, roasted turkey is a beautiful thing. Carving can be a challenge!   Here are some tips: * First remove the leg quarters.  Cut through the skin between the leg quarter and the breast and cut through the joint between the thigh and backbone to separate. * Keep the wings [...]

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