Turkey Carving Instructions:
Choose a sharp, thin-bladed carving knife. Running your knife along the bottom of the turkey, find the places where the thighbones meet the body.
Slip your knife into the joint to separate thigh from body on each side.
Separate the drumstick from the thigh using the same technique (cut through the joint, not the bone, wiggling the drumstick to locate the joint).
Running your knife along the bone, separate the meat from the thigh and drumstick, try to get as much as possible in one piece.
Cut thigh meat into thin slices. Leave leg whole.
Use your knife to find where the wings and body connect.
Slip your knife into the joint to separate wings from body on each side.
Carve thin slices off one side of the breast, cutting parallel to the breast.
Repeat with the other side of the breast
Marinating Meats: When preparing a meat dish, marinating is the key to adding flavor and making the meat tender. Marinades combine an acidic ingredient, such as vinegar or lemon juice, with oil and flavoring ingredients like salt, pepper, and herbs. Make sure to refrigerate the meat while marinating as you should allow several hours for the process to take place. For chicken breast or cubes of beef, marinate for about 2 hours. For roasts or whole chickens, marinate for 6-8 hours.
Finishing Your Sauce: When draining your pasta, save some of the cooking water to add to your sauce. Since the water has starch from the pasta, it will give your sauce extra body and flavor. It also helps the sauce and pasta bond. As you mix the sauce and pasta in a bowl, add some water, a little at a time; just enough so the sauce looks smooth, but not watery, coating the pasta and giving it a silky texture.
How to prepare an artichoke: Start by washing the Artichoke under cold, running water. Trim the end of the stem to desired length, such as 1 inch. Remember the stem is an extension of the Artichoke Heart and is edible! Trim the top of the Artichoke by cutting off 1/4 of the top (about an inch) and discard.
Use scissors to trim rest of thorns off the top of each Artichoke petal – only if desired. (This is not necessary to have a great eating experience.) To preserve the color, immediately rub any cut surface of the Artichoke with lemon juice to prevent browning caused by oxidation. (Optional)