Times Food Editor Russ Parsons shows you how to carve that turkey, and more

 

Happy Thanksgiving everyone!

Do not even consider serving your holiday dinner without first watching this video. Times Food Editor Russ Parsons shows you how to carve the turkey. (He suggests that you do the carving in private.) And he offers a great tip for plating it all up so the white meat stays juicy.

If you're looking for some last-minute centerpiece ideas, check this out: L.A. Times designer Reuben Muñoz tells you to put one together using items that you already have in your home. (In his spare time, Reuben is a blogger -- check out Rancho Reubidoux.) And if you've forgotten the appetizers -- yes, you need to serve something to your guests while they are waiting -- then check out these 25 ideas for serving up easy-to-make appetizers using niblets that you might already have in your fridge or pantry. Use it for inspiration.

Finally, do you know what you will be serving, drinks-wise? Times restaurant critic S. Irene Virbila offers up this unconventional wine pick for the meal.

-- Rene Lynch

Comments

[Priyabal]

Interesting. I notice that every morsel of meat from the carcass has not been cut out and served. (It gets messy if you do that). Just focus on the big chunks?

[lee]

Don't you want to showcase the whole turkey to the crowd though? Where's the fun in carving it in private?

[Mike Licht]

There is a manly, American Guy way to carve a turkey.

See:

notionscapital.wordpress.com/2009/11/25/turkey-carving-tips-for-real-guys/