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Carving the Turkey in "Public"
No matter how you cook your bird—traditionally, deep-fried, buttermilk-marinated or brined—you should resist the temptation to carry it to the table in all its golden glory. Carve the turkey in the kitchen and then bring it out for your guests to ooh and ahh over. Here's why: First, you'll be calmer (if you're nervous, the last thing you need is an audience); second, to do the best job (here are some helpful tips), you need a big cutting board and plenty of elbow room to get the meat off the bones. A dining-room table crammed with side dishes isn't going to give you enough space. Have a big platter nearby and arrange the cut turkey on it; carry it to the table and take a bow.