![Who has Maryland government’s biggest paychecks and payrolls? Browse and search the state’s 2020 compensation records. [DATA]](https://www.baltimoresun.com/resizer/vQ1GHUMCVhqqLv_PIf2sbLwlQbQ=/64x64/top/www.baltimoresun.com/resizer/BzOfYiJ517rgrIkzddS5qGVfteA=/cloudfront-us-east-1.images.arcpublishing.com/tronc/HCGYW6PNZBH65J6W6L6SGXVP2U.jpg)
But there are different ways to go about this last step of serving Thanksgiving's anchor dish. Do you try to impress your guests (but risk making a mess) by carving at the table, or retire to the kitchen for carving after briefly presenting the whole turkey? Will you make long, whisper-thin slices of breast meat or thicker, shorter medallions, each with a bit of skin?
Greg Wentz, a chef instructor at Baltimore International College, showed us his method. He prefers to neatly divide the bird first down the middle, which makes it easier to slice the breast horizontally. At the table, he presents several platters with different kinds of meat.
Depending on the number of guests and whether any of them likes the drumstick, you can leave the drumstick whole or slice it.
kate.shatzkin@baltsun.com
