Buy Local! Holiday Gift Guide GIFTS FOR THE HOME


Atlantic Futon See ad page 10.


Blue Ridge Eco Shop See ad page 83.


Charlottesville Sanitary Supply See ad page 52.


Grand Home Furnishings See ad page 39.


Real Wood Amish Furniture See ad page 37.


Moyanne See ad page 44.


By Lauren Bell Isaacs


Thanksgiving dinner conjures up the romantic image of Norman Rockwell’s iconic “Freedom from Want” painting, where a large turkey is beautifully presented at the head of a Thanksgiving table. Fast forward to modern times. Carving is a messy and sometimes hazardous job.


To prevent your Thanksgiving pride and joy from skidding across the table and landing in Nana’s lap, consider breaking down the bird in the kitchen — where the performance anxiety is considerably lower. And yes, the turkey really needs to rest before it can be carved.


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With your carving knife, slice between the breast and the leg. Using your hands, pull the leg quarter away from the bird until the joint is exposed. Remove the legs and wings, and repeat on the opposite side.


Break down the removed legs and separate the thigh from the drumstick by cutting through the joint that connects the two. Leave the drumsticks whole. Slice thigh meat off the bone for the dark-meat lovers at your table.


With the wings and legs out of the way, remove the breast meat completely from the frame by running the tip of the knife along the breastbone. Use your other hand to hold and pry meat from the bone as you cut. Repeat on other side.


Slice the removed breast meat crosswise into medallions. Repeat. 36 November 2010


thanks for the season


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