European Stars and Stripes (Newspaper) - November 20, 1992, Darmstadt, Hesse                                First remove neck and giblets then rinse Turkey with water and Pat  guide continued from Pago 15 remove the Turkey from the bowl and turn the wings akimbo. Lightly fill the body cavity with stuffing and secure the drumsticks with Kitchen twine. Insert a meat thermometer into the thigh next to the body but not touching anyplace Turkey in a bowl and tightly spoon stuffing into neck cavity. Bone. Place the Turkey on a rack in a roasting pan and Brush with melted butter if desired. Roast uncovered at 325 degrees 20 to 22 minutes per Pound or to an internal temperature of 175 degrees. Allow the Turkey to stand 20 minutes before  the neck skin Over the stuffing and secure it with a Metal  the body cavity filled secure the drumsticks with Kitchen  the Turkey from the bowl end turn wings akimbo. Lot Angl la Tima put in pan insert meat thermometer and Brush with melted butter. Advice from a master Carver by Joan Drake the los Angeles times most of us Cook whole turkeys Only a few times each year which Means that every year when it s time to serve the Turkey we find that we be forgotten the Basic carving techniques. Klaus j. Kopf executive chef for the times Mirror co., demons Liate the method that he uses for carving the numerous Birds served in the company s dining rooms avoid overcooking the Turkey of the meat will crumble when it s sliced. Also remember that after removing the Bud from the oven allow it to stand at room temperature 20 to 30 minutes so the juices and the meat firms  uses a chef s knife to remove the legs and thighs then switches to a very Sharp carving knife for slicing the breast meat a the sharper the Blade the More attractive the slices a serrated knife should not be used because it tends to tear the meat. To remove to drumstick and thigh. Press the leg away from the body. The joint connecting the leg to the Backbone will often snap free but if it does no to it May be severed with the Point of a knife. Cut the thigh from the body by following the contour carefully with the knife. Place on a separate plate then Cut through the connecting joint Between the leg and thigh. Tilt the drumstick to a convenient Angle and slice the meat away in a downward motion toward the plate. Hold the thigh firmly on the plate with a Fork and Cut into even slices parallel to the Bone. The wings Are typically left in place to keep the Bird stable while the breast meat is carved in downward slices across the Grain. Begin each new slice slightly higher up on the breast keeping the slices thin and even inexperienced Carvers May find it easier to tackle the Bird in the Kitchen rather than at the dining table the sliced meat May then be arranged on a Platter for serving. After the feast and Back in the Kitchen a boning knife can be used to remove the rest of the meat from the carcass. Package everything Well and refrigerate or freeze for later use to carve the Holiday Turkey avar tha Ramona the leg and thigh in on joints with tha Point of tha Kelfa. Piece then Divide. Page 16 a the stars and stripes Friday november 20, 1992