Thanksgiving turkey carving tips from New York Times
Practical guidance on selecting a slicing knife with a sharp edge for turkey carving. Emphasizes high carbon stainless blade, avoidance of serrated blades, and proper sharpening methods. Recommends resting the bird 15 to 20 minutes after removal from the oven to firm the flesh for easier carving.
Beat the clock to a safe Thanksgiving dinner
A step by step timing guide from the U S Department of Agriculture helps hurried hosts save Thanksgiving. It outlines a Thursday schedule from 8 a m to 4 30 p m with thawing, stuffing, cooking times, and safe handling for a 20 pound turkey and sides.
MENTIONED IN THIS ARTICLE
U.S. Department of Agriculture
Revive Turkey Leftovers With Easy Oven Bakes And Hash
Recipes from Thanksgiving Dinner by Anthony Dias Blue and Kathryn K Blue include a 375 degree casserole bake using diced turkey stuffing onions garlic and fresh herbs then a turkey hash with almonds grapes scallions and chutney option plus a cheesy breadcrumb topped bake with potato or stuffing base and eggs. Serves six to eight.
MENTIONED IN THIS ARTICLE
Sherrie Clinton
Baltimore Evening Sun
Anthony Dias Blue
Kathryn K. Blue
Meat and Poultry Hotline Hours In Effect
U S Department of Agriculture advises the Meat and Poultry Hotline hours. Call 1 800 535 4555 daily 8 a m to 4 p m CST through Thanksgiving and 7 a m to 1 p m on Thanksgiving Day. Year round hours are 9 a m to 3 p m Monday through Friday.
MENTIONED IN THIS ARTICLE
U.S. Department of Agriculture
Meat and Poultry
Also Mentioned on This Page
New York Times
Turkey
USDA
Meat and Poultry Hotline
the Gazette
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