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      <category id="422" parent_id="418">Thanksgiving Cooking</category>
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    <created-at>Wed, 05 Nov 2008 14:31:10 -0800</created-at>
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    <tags>food, carving, thanksgiving, holiday, cooking, preparing, cutting, dinner, meal</tags>
    <title>How To Carve a Turkey</title>
    <description>
      <![CDATA[Tradition says slice at the table, but we think your guests will just as happy with a pretty, plated presentation.]]>
    </description>
    <permalink>http://www.howcast.com/videos/70577-How-To-Carve-a-Turkey</permalink>
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    <state>approved</state>
    <duration>105</duration>
    <width>640</width>
    <height>360</height>
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    <rating>14</rating>
    <username>carlo_scialla</username>
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    <ingredients>
      <ingredient>
        <![CDATA[A cooked turkey]]>
      </ingredient>
      <ingredient>
        <![CDATA[A cutting board]]>
      </ingredient>
      <ingredient>
        <![CDATA[A carving knife]]>
      </ingredient>
      <ingredient>
        <![CDATA[A serving tray]]>
      </ingredient>
    </ingredients>
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        <title>Carve in the kitchen</title>
        <textile-text>
          <![CDATA[Keep the turkey in the kitchen after it's cooked to let it cool slightly and the juices redistribute. Slicing that bird is a greasy, messy proposition, so keep your guests out of the splatter zone.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Keep the turkey in the kitchen after it&#8217;s cooked to let it cool slightly and the juices redistribute. Slicing that bird is a greasy, messy proposition, so keep your guests out of the splatter zone.</p>]]>
        </text>
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        <type>Step</type>
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        <title>Remove the legs</title>
        <textile-text>
          <![CDATA[Place the turkey on a cutting board breast-side up. As you pull one leg away from the bird, slice through the skin and the joint connecting it to the body. Repeat with the other leg.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Place the turkey on a cutting board breast-side up. As you pull one leg away from the bird, slice through the skin and the joint connecting it to the body. Repeat with the other leg.</p>]]>
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        <id>48486</id>
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        <timemarker>37</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Use a long, sharp carving knife. A short, dull blade will take longer, shred the meat, and increase your chance of injury.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Use a long, sharp carving knife. A short, dull blade will take longer, shred the meat, and increase your chance of injury.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48487</id>
        <position>4</position>
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        <type>Step</type>
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        <title>Cut the leg meat</title>
        <textile-text>
          <![CDATA[Cut through the leg joint to separate the thigh from the drumstick, and set the drumstick aside. Cut as much meat as you can off the thighbone, trying to keep it in one large piece. Cut against the grain to create slices about a quarter of an inch thick.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Cut through the leg joint to separate the thigh from the drumstick, and set the drumstick aside. Cut as much meat as you can off the thighbone, trying to keep it in one large piece. Cut against the grain to create slices about a quarter of an inch thick.</p>]]>
        </text>
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        <id>48488</id>
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        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/70577/58.jpg</thumbnail-url>
        <title>Cut off the wings</title>
        <textile-text>
          <![CDATA[Pull one wing away from the body of the bird, and cut through the skin and the joint. Repeat with the other wing, and set the wings aside. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Pull one wing away from the body of the bird, and cut through the skin and the joint. Repeat with the other wing, and set the wings aside.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48489</id>
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        <timemarker>65</timemarker>
        <type>Step</type>
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        <title>Remove the breast in halves</title>
        <textile-text>
          <![CDATA[Remove the breast in halves. Use the breastbone as your guide, and cut down one side of it — as close to the bone as you can — so that the meat comes off in one piece. Repeat with the other half of the breast.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Remove the breast in halves. Use the breastbone as your guide, and cut down one side of it — as close to the bone as you can — so that the meat comes off in one piece. Repeat with the other half of the breast.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48490</id>
        <position>7</position>
        <timemarker>77</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/70577/77.jpg</thumbnail-url>
        <title>Cut the turkey breast</title>
        <textile-text>
          <![CDATA[Place both halves of the turkey breast skin-side up on your cutting board. Slice them against the grain at a slight angle into pieces about a quarter of an inch thick.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Place both halves of the turkey breast skin-side up on your cutting board. Slice them against the grain at a slight angle into pieces about a quarter of an inch thick.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48491</id>
        <position>8</position>
        <timemarker>85</timemarker>
        <type>Step</type>
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        <title>Assemble and serve</title>
        <textile-text>
          <![CDATA[On a serving platter, assemble the meat, and separate the white meat (the breast and the wings) from the dark meat (the legs and the drumsticks). Present your hungry guests with a delicious and tidy bird.]]>
        </textile-text>
        <text>
          <![CDATA[<p>On a serving platter, assemble the meat, and separate the white meat (the breast and the wings) from the dark meat (the legs and the drumsticks). Present your hungry guests with a delicious and tidy bird.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48492</id>
        <position>9</position>
        <timemarker>96</timemarker>
        <type>Fact</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[According to a recent study, two-thirds of Thanksgiving turkeys are cooked by women, while more than half are carved by men.]]>
        </textile-text>
        <text>
          <![CDATA[<p>According to a recent study, two-thirds of Thanksgiving turkeys are cooked by women, while more than half are carved by men.</p>]]>
        </text>
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      <video>
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        <id>121</id>
        <title>How To Make Electric Lemonade</title>
        <views>6243</views>
        <type>HowcastGuide</type>
        <created-at>Mon, 03 Dec 2007 22:23:48 -0800</created-at>
        <rating>13</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[With its psychedelic name and shocking color, an Electric Lemonade might be a mind-blowing potion dreamed up by some mad hippie scientist—but who cares?  It's a great drink to light up your summer night.]]>
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        <duration>95</duration>
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        <id>381</id>
        <title>How To Make a Frozen Margarita</title>
        <views>9018</views>
        <type>HowcastGuide</type>
        <created-at>Mon, 10 Dec 2007 21:46:54 -0800</created-at>
        <rating>14</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Thanks to those pre-mixed drinks pumped out of machines at Mexican restaurant chains, the frozen margarita has gained a reputation as the Slurpee of cocktails. But the real thing will have you singing along with the mariachi band in no time.]]>
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        <duration>128</duration>
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        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, drink, drinking, alcohol, beverage, liquor, liqueur, spirits, mixed, cocktail, Mexican, margarita, frozen</tags>
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        <comment-count>3</comment-count>
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      <video>
        <category-id>362</category-id>
        <id>406</id>
        <title>How To Make a Frozen Fruit Daiquiri</title>
        <views>4463</views>
        <type>HowcastGuide</type>
        <created-at>Mon, 10 Dec 2007 22:03:28 -0800</created-at>
        <rating>10</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Whether enjoyed by the beach or pool, bar or barbeque, the frozen fruit daiquiri is as essential to summer as sunscreen and swimwear.  Choose your fruit and plug in that blender.]]>
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        <duration>117</duration>
        <filename>http://media.howcast.com/system/videos/0/06/04/406.flv</filename>
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        <comment-count>2</comment-count>
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      <video>
        <category-id>363</category-id>
        <id>90</id>
        <title>How To Make a Dirty Martini</title>
        <views>9147</views>
        <type>HowcastGuide</type>
        <created-at>Mon, 03 Dec 2007 22:20:03 -0800</created-at>
        <rating>15</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[There's nothing inappropriate about the dirty martini, despite its suggestive name—it's just the extra olive flavor that spices up this twist on an old standard.]]>
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        <duration>108</duration>
        <filename>http://media.howcast.com/system/videos/6/90/90.flv</filename>
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        <comment-count>3</comment-count>
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      <video>
        <category-id>363</category-id>
        <id>94</id>
        <title>How To Make a Cuba Libre</title>
        <views>6111</views>
        <type>HowcastGuide</type>
        <created-at>Mon, 03 Dec 2007 22:20:32 -0800</created-at>
        <rating>4</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Created during the 1898 Spanish-American War to liberate Cuba, the Cuba Libre was originally mixed at a bar by an off-duty U.S. soldier. It has since become the liberating libation of choice for freedom-loving drinkers around the world.]]>
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        <duration>83</duration>
        <filename>http://media.howcast.com/system/videos/3/94/94.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, alcohol, liquor, mixed, drink, cocktail, make, mix, cuba, libre, rum, coke, cola</tags>
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        <comment-count>0</comment-count>
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      <video>
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        <id>97</id>
        <title>How To Make a Whiskey Sour</title>
        <views>7392</views>
        <type>HowcastGuide</type>
        <created-at>Mon, 03 Dec 2007 22:21:04 -0800</created-at>
        <rating>4</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Sours are a whole genre of cocktails unto themselves—built on a liquor, a lemon or lime component, and a sweetener.  Which makes the whiskey sour “kissing cousins” with the margarita, daiquiri, and kamikaze.]]>
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        <duration>98</duration>
        <filename>http://media.howcast.com/system/videos/6/97/97.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, whiskey, sour, alcohol, liquor, mixed, drink, cocktail</tags>
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        <comment-count>0</comment-count>
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      <video>
        <category-id>363</category-id>
        <id>98</id>
        <title>How To Make a Mojito</title>
        <views>36132</views>
        <type>HowcastGuide</type>
        <created-at>Mon, 03 Dec 2007 22:21:09 -0800</created-at>
        <rating>15</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Yes, it's a trendy drink. But on a hot summer evening while drinking with good friends, this cross between the Mint Julep and the Daquiri doesn't feel like a trend. It feels like destiny.]]>
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        <duration>103</duration>
        <filename>http://media.howcast.com/system/videos/0/98/98.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, mojito, mint, alcohol, liquor, mixed, drink, cocktail</tags>
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        <comment-count>3</comment-count>
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