Gilligan's Gourmet: How to deconstruct your Thanksgiving turkey - recipes

How professional chefs dissect and cook their turkeys

To make the gravy, remove the turkey from the oven and pace it on a serving platter or carving boards; cover loosely with aluminum foil and let it stand 10 minutes before carving. Meanwhile, make the turkey gravy. Place the roasting tray on a low flame; add the flour and cook for 5 minutes. Gradually add your turkey stock one ladle at a time until you reached desired consistency. Season and strain through a sieve. Yields about 3-1/2 cup

AND FINALLY…It's the day before Thanksgiving, and the butcher is just locking up when a man begins pounding on the front door.

"Please let me in," says the man desperately. "I forgot to buy a turkey, and my wife will kill me if I don't come home with one."

"Okay," says the butcher. "Let me see what I have left." He goes into the freezer and discovers that there's only one scrawny turkey left. He brings it out to show the man.

 "That's one is too skinny. What else you got?" says the man.

 The butcher takes the bird back into the freezer and waits a few minutes and brings the same turkey back out to the man.

"Oh, no," says the man, "That one doesn't look any better. You better give me both of them!"

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