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Giving thanks for a well-cooked turkey

BY DAVE CATHEY | Published: November 7, 2012

Editor’s Note: Throughout the month in the pages of The Oklahoman, we’ll offer recipes and reminders on how best to outfit your Thanksgiving table.

photo - Carving the Thanksgiving turkey: Step 1: Cut band of skin holding drumsticks. Grasp end of drumstick. Place knife between drumstick/thigh and body of the turkey and cut through skin to joint. Remove entire leg by pulling out and back, using the point of the knife to disjoin it at the joint. BUTTERBALL

Carving the Thanksgiving turkey: Step 1: Cut band of skin holding drumsticks. Grasp end of drumstick. Place knife between drumstick/thigh and body of the turkey and cut through skin to joint. Remove entire leg by pulling out and back, using the point of the knife to disjoin it at the joint. BUTTERBALL

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November must’ve been pretty stoked when a bunch of liberty-obsessed Britons bolted from the mother country and bumped into a rock near a town called Plymouth.

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