Video: How to carve a turkey

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By Curt Chandler and Lizabeth Gray
Pittsburgh Post-Gazette

Omni William Penn Hotel executive chef Jacky Francois has carved turkeys on both sides of the Atlantic.

   
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Mac users may download this video in Quicktime format at two broadband sizes, medium and large.

   

In this video Mr. Francois joins Post-Gazette food editor Amy Schaarsmith to discuss the different techniques for cutting dark meat and white meat from a Thanksgiving turkey, how to store meat and dressing, and where to find the tastiest tidbits on the big bird.

The demonstration takes place in the Terrace Room at the Omni William Penn Hotel, Downtown.

This presentation is 12 minutes long. Viewers are encouraged to watch it in a player that will stream the video, rather than waiting for the entire presentation to download before activating. On a PC, Windows Media Player should work best. On a Mac, try Quicktime player.

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This video was produced by Curt Chandler and Lizabeth Gray .


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