European Stars and Stripes (Newspaper) - November 15, 1991, Darmstadt, Hesse                                Make this thanksgiving Cut above by . Kominicki senior staff writer if Benjamin Franklin had had his Way we Likely would not be sitting Down to a Turkey dinner when thanksgiving Rolls around. Franklin history buffs May recall argued passionately that the Turkey not the Eagle should be selected As the National Bird of the new United states. The Eagle he maintained was a a Bird of bad moral character like those among men who live by Sharping and robbing he is generally poor and often very  Quot the Turkey is a much More respectable Bird a he said. Luckily Jefferson persuaded Franklin to change his mind. Not Only would the Turkey have looked ridiculous on the Back of half dollars and quarters a to say nothing of the presidential Seal a but eagles Are almost impossible to carve correctly. Which is not to say that carving the Mele Agris Gall Pavo Turkey is easy. Wrestling with anything that shot buttery and weighs 20 pounds or More can be a Challenge. As proof there is the Story from the old Days at West Point when cadets were required to attend dinner parties at the Homes of their professors one Young Cadet by the name of John Pershing intent on becoming As much gentleman As officer volunteered to carve a Duck at one of the functions. As the Story goes Pershing attacked the Bird with a knife but the fowl Slid off the plate across the table and into the Lap of his hostess. A excuse me Madame a Pershing said casually. Quot May i trouble you for that Duck Quot no doubt it was this same sort of Calm in the face of impossible Odds that would later help Pershing capture Pancho Villa and win world War i for the allies. In earlier times Black Jack would have been spared the embarrassment. For 17th-Century French Royalty for example carving fowl was considered an Art a feat handled Only by the Ecuyer tranchant a Nobleman who dressed in full uniform with sword while handling his duties at the table As late As the Start of this Century a wealthy Frenchman serving fowl would Call in an expert from a nearby inn or restaurant to handle the carving one such professional Carver was renowned for being Able to deftly slice and debone an entire roasted Bird while holding it in midair supported Only by the tines of a Fork he carved very thin  wrote one awed dinner guest Quot All of which fell in perfect order onto the dish underneath and that with admirable dispatch and in less time than it takes to Tell Quot the Turkey originated in North America and was Fust exported to Europe at the end of the Igich Century according to French gastronome Jean Anthelme Bullat pull the leg away from the body and Cut through the cartilage to the joint. Sever the Loose Akin and meat from the Torso. A amps Dave Midi Savarin it was Quot one of the finest gifts made by the new world to the  even today the French culinary term for Turkey is d lode or Quot from India a denoting Columbus geographical Gaffe it was american colonists who took carving the Turkey out of the hands of the experts and put it squarely on the shoulders of us amateurs where it s been a Burden Ever since. Proper carving begins with a Turkey that has been allowed to Quot rest for 20 to 30 minutes after roasting this gives the flesh time to set slightly and allows the juices to flow Back into tie meat. It also gives the Cook a Little time Foi such last minute essentials As straining the Gravy or arranging tie relish Platter tie actual slicing requires an extremely Sharp curving knife no Senate or electric knifes please since they tend to Teai the meat begin by removing the legs Bend a leg away from the carcass and Cut through the skin and tendons until the joint is visible. Slice through the exposed cartilage of the joint and detach the leg. Repeat with the second leg. Remove the wings next Cut away the pointed Wing tip at the first joint then using the tip of your knife locate the main Wing joint in the Side of the carcass and Cut through. To carve the breast make a deep horizontal Cut As Low As possible on the breast. Wedge a Fork into the top of the breast As close to the breastbone As you can get and Cut thin vertical slices Down and away the slices should be As Large and As thin As possible a master Carver always ensures that a ribbon of Golden skin still clings to the outer Edge of each slice carving at the table a and slicing Light or dark meat to the order of family and guests a can be impress t done skilfully. But fledgling tranchant might wan a practice in the Kitchen for a few years remember Pershing s Duck. Page 14 abcs the stars and stripes Friday november 15. 1991 remove the Wing again locating the joint and slicing through it. Cut a deep horizontal slice As Low in the breast As possible. Slice the breasts with smooth vertical cuts. Trim dark meat from both thighs. T exas style Turkey by Sherrie Clinton Baltimore evening Sun southwestern cooking is one of the Quot hot Quot culinary trends in the United states this flamboyant cuisine evolved from influences by native americans Spanish and european settlers and also As a result of adapting mexican cuisine to Appeal to american palates and ingredients. This recipe features a sprinkling of southwestern flavors and ingredients and was developed for unique Holiday entertaining. Simply Brush a Turkey breast with a flavorful mixture of onion recipe soup mix Lime juice Chili powder garlic ground cumin and oregano then pop it in the microwave or conventional oven whichever you prefer this recipe serves six Chili roasted Turkey breast 1 envelope onion recipe soup mix a a cup Oil 1 a so Teaspoons fresh Lime juice 1 i Teaspoons Chili powder i Teaspoon garlic powder i Teaspoon ground cumin a Teaspoon oregano leaves 1 5-Pound Turkey breast microwave directions in Small bowl blend All ingredients except Turkey let stand 5 minutes in 2-quart microwave Safe baking dish place Turkey breast Side Down. Brush one half of the soup mixture onto Turkey. Microwave uncovered at High full Power 25 minutes turn Turkey breast Side up Brush with remaining soup mixture microwave uncovered at medium 50 percent Power 35 minutes or until Moat thermometer reaches 175 of Basting once Basle then let stand tented with aluminium foil 10 minutes conventional directions preheat oven to 350 f prepare soup mixture As above in Large roasting pan. Place Turkey breast Side up Brush soup mixture As above tent with aluminium toil roast 1 hour Basting once remove foil and continue roasting 1 hour or until meat thermometer reaches 1 75 f i Etc tend As at to a a the stars and stripes abcs Page 15