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Turkeys by the dozen a tradition for ‘Model Mother’

  • DENNIS ODA / DODA@STARADVERTISER.COM

    Melissa Wong and her husband, Arthur, have lots of practice with putting out a perfect turkey platter. Every year, she roasts and he carves 12 to 15 turkeys for family and friends.

  • PHOTOS BY DENNIS ODA / DODA@STARADVERTISER.COM

    Carving the big bird: 1. Move turkey from roasting rack onto a large cutting board; remove foil from legs and wings. 2. Work on one side at a time. Remove wing. Remove thigh and leg. 3. Slice breast off carcass in one big chunk. 4. Separate wing tip from wing, and leg from thighs. Slice dark meat and put on plate. Reserve wing tip for another use.

  • DENNIS ODA / DODA@STARADVERTISER.COM

    Finish carving your Thanksgiving turkey by slicing the breast meat across the grain and putting it on a plate. Repeat process with the other half of turkey, adding legs and wings to the plate.

A mother thinks of everything, and if Melissa Wong is anything, she’s a mother. In her desire to keep folks fed, Wong plans ahead for Thanksgiving — way ahead, as a good mother should. She provides one turkey for the party itself and another for afterward. Read more

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