From the FoodNetwork follow Alton Brown on his mission to throw off the dry turkey curse that’s haunted his family for ages. Can he unlock the secrets to a juicy turkey that cooks in just two hours?
Also see HOW TO CARVE A TURKEY
PART 1:
PART 2:
#1068 5" Boning – $49.00
A contoured blade ensures precision and control for deboning or removing skin from meat, poultry and fish, and cutting cleanly through joints.
#1079 5″ Santoku — $50.00 [wp_cart:1079 Santoku:price:50.00:end]
The shorter blade is designed for precision tasks like mincing and paper-thin slicing.
Finely crafted using a multistep forging process for enhanced hardness and density
Fully forged, high-carbon German steel for a perfect edge and sharpness, stain and corrosion resistance, and superior strength and durability
Full tang for strength and perfect balance
Tapered blade for precise cutting
Gracefully contoured, chip-resistant handle for a comfortable grip
Etching indicating high-grade German steel
Protective storage cover to keep hands safe and knife protected
LIFETIME GUARANTEED
#1053 7" Santoku $70.00 [wp_cart:1053 7-Santoku:price:70.00:end]
Hollow recesses along the blade edge prevent foods from sticking, resulting in clean slicing, dicing, chopping and mincing.
Finely crafted using a multistep forging process for enhanced hardness and density
Fully forged, high-carbon German steel for a perfect edge and sharpness, stain and corrosion resistance, and superior strength and durability
Full tang for strength and perfect balance
Tapered blade for precise cutting
Gracefully contoured, chip-resistant handle for a comfortable grip
Etching indicating high-grade German steel
Protective storage cover to keep hands safe and knife protected
LIFETIME GUARANTEE
Sent Deep Covered Baker in previous email