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November 17, 2010 in Food

Chef Douglas Fisher uses a carving fork to poke the joint where the thigh and leg meet to see if the turkey is done roasting. Fisher says the juices should run clear.

Dan Pelle photo

Fisher likes to begin carving the Thanksgiving turkey by slicing along each side of the breastbone to loosen the meat. After that, the breast meat can be carved at the table or the breast halves can be removed for easier slicing.

Using a smoked turkey, Fisher demonstrates the best way to slice breast meat if you like to carve at the table.