Welcome to our final installment of Turkey Week!
So we’ve brined our turkey and cooked it in various ways. Now it’s time to carve it. In today’s video, Karl shows you how to do just that without mutilating our bird.
We hope you’ve enjoyed this series and found the videos helpful. I want to thank Karl Engel at Pigcasso BBQ for providing the instruction and Seigi’s here in Tulsa, OK for providing all the turkeys we used.
Last updated: June 11, 2014