The demand for turkeys this year is for smaller birds as the pandemic has forced many families to downsize their Thanksgiving plans with a shorter guest list.

But someone still has to carve the turkey and that’s where Jason Clark, of the Strip Club 104 restaurant at104 East Poinsett Street comes in.

Clark, former owner of BIN 112, illustrates a step-by-step primer on carving and plating a turkey. Follow Jason Clark's carving instructions for a nice presentation and lots more meat at Thanksgiving dinner.

The pandemic has caused a shortage for smaller turkeys with less demand for the bigger birds. The 10-12 pound turkeys are the prized bird this year, according to a national survey of grocers and turkey farmers.

 

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