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