Carving the turkey
Expert: Lynne Sawicki, owner, Sawicki’s (250 West Ponce De Leon Ave., Decatur, 404-377-0992)
Common error: Starting close to the skin and working toward the breast bone. This approach creates uneven slices.
Tip: After using a very sharp, nonserrated knife to cut all the way down the breast bone, transfer the breast half in one piece to a cutting board. Then slice crosswise on a slight bias.
Leave the limbs until after the breast meat is removed, Sawicki says.
How to roast the Turkey
• Place the oven rack in lowest position and preheat the oven to 425 degrees.
• Remove gizzard, neck and heart. Rinse turkey inside and out with cold water and pat dry.
• Stuff butter and herbs between the skin and the mat. Rub olive oil on the skin of the bird, and season it with salt and pepper.
• Transfer the turkey, breast side up, to a rack in a roasting pan. Tuck the wing tips under the breast, and tie the drumsticks together loosely.
• Roast the turkey 45 minutes. Reduce the heat to 350 degrees and cook until the juices run clear, or the internal temperature of the dark meat is at least 165 degrees.
• Cover the bird with foil and let it stand at least 30 minutes before carving. Use this time to reheat your sides and make the gravy.
From Lynne Sawicki, Sawicki’s
250 West Ponce De Leon Avenue
Decatur, GA 30030-3269
Lynne Sawicki's culinary background spans 24 years in the Atlanta area. You might know her from Star Provisions, where she worked in the meat and seafood department for 3 years. She was with the company for 8 years, starting at Floataway Café as Chef de Cuisine. Lynne brings her experience to her store offering a wide variety of salumi, cured and fresh meats, wild seafood and local organic produce and to offer her expertise in handling and preparations. Her mission? "To teach others what I know so that they too can cook a wonderful, restaurant quality dinner at their homes."
eveningedge/AJC
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