with Denis Spanek

Spanek Carving Boards have specially designed rings so your bird does not slip while carving. Three different size rings fit all the different size roasters.

"Once you carve vertically you'll thank me. "

Push the leg down where the drumstick meets the thigh. Cut through the joint where the thigh is attached to the body, removing leg and thigh. Separate thigh from the drumstick.

To remove the neck cavity, cut just below the following the line of the wishbone. If the bird is stuffed, this is the time to remove it.

Cut down one side of the breast bone and across the ribs, pulling down the breast half.Repeat with the other side.

Put the breast half on the cutting board, cut-side down. Hold top of breast with with hand or fork.Slice thinly, cutting away from you.