Page 124 - Turkey Book from Meathead

“What is sauce for the goose may be sauce for the gander but is not necessarily sauce for the chicken, the duck, the turkey or the guinea hen.” Alice B. Toklas
tep one: Close your eyes and repeat after us “I am smarter than a dead bird.”
Go ahead and parade the whole bird around the room and take a few bows, but do the carving in the kitchen, not on the dining table. You need elbow room, you don't need adoration or the heckling, and you certainly don't need to ruin the tablecloth.
The second thing to do is to reach for the best carving knife you own. Some folks prefer an electric knife, but we prefer poultry shears with a good chef’s knife or fillet knife. Just make sure the knives are sharp or the skin will give you fits.
Poultry shears are the perfect tool for cutting the backbone out for spatchcocking. These spring loaded ones from OXO Good Grips are our faves.
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