It’s turkey time, we’re let this turkey rest for like about an hour, we want to make sure the turkey is cooled down a little bit, let the juices kind of run out there. Now you get your cutting board, nice sharp knife, take the leg first, drumsticks, then we can take the thigh apart in a second. You know a lot of people just sort of make very thin slices like this one on the breast, what I do is I take the whole breast off like so, okay? So now we’re just going to make slices like this , nice thick slices, and the great thing about this is everybody gets a nice piece of the skin, so that’s what you want to see. Alright, now for presentation, you want to put a nice bowl underneath here, here you go. Okay, same thing with this side, you want to take dark enough, what I do for this is just turn it right on it, and you just sort of just like peeling off the dark meat, just like that. You know a lot of time that people serve the whole bird right to the table and they cover it on the table, but in fact, we’re just going to have this big platter of the meat, and that so this doesn’t resemble the turkey anymore. I mean with the first time I covered my turkey like this, my mother said to me, “what happened to the turkey? And I said, mom?” So right there, little sage, it’s in the middle; okay, here’s a good tip, all those juices that was sort of cooking together for the last few hours just to moisten up, little cracked black pepper; you guys ready? And this two drumsticks that everybody wants them, squashed bread, here you go. Here you got some? Excellent, alright thank you. Thanks for coming everybody.