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The Boston Globe

Food & dining

Chef Bill Brodsky’s turkey tips

Bill Brodsky is no stranger to carving turkeys. Before opening City Landing on the Waterfront last summer, Brodsky was executive chef and director of food and beverage at Wequassett Resort and Golf Club in Harwich. There, staff would roast and carve 40 turkeys every Thanksgiving.

This year, he’ll be serving just as many. Among the many tips he has for home cooks, the first is a confidence booster. “Carving a turkey shouldn’t be an intimidating thing,” says Brodsky. Before you start, he says, “The first rule is: Set yourself up for success.” That means starting with a knife that has a flexible blade long enough to cut through the breast. It doesn’t need to be a huge chef’s knife, just something you’re comfortable with.

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