..so am I the only person that picks the carcass and separates the white and dark meat for serving, or does everyone do the traditional "Dad slices the bird at the table with the antler handled carving set"?
I have that with my inlaws, and presentation and table settings are formal.
At my table I want my dark meat, and I want it now!
99.9% of the time my deep fried, drum cooked or rotisserie turkeys look like chit for a presentation setting, so I just get down and have a "pickin". Then go into a coma.
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com