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" Last month, we tackled pumpkins, but now it&amp;#039;s time for a different kind of carve-off. With just a few hours left until the big Thanksgiving feast, Popular Mechanics&amp;#039; editors\u2014and an expert from upstairs\u2014give their tried-and-true turkey cooking and carving recommendations. \u2013Erin McCarthy Benjamin Chertoff, Online Editor  Ben favors the Wustof 9&amp;quot; Classic Cook&amp;#039;s Knife because &amp;quot;it&amp;#039;s perfectly balanced for precision work, yet carries a mass sufficient to slice through the thickest, darkest and most fowl of meats&amp;quot; he says. &amp;quot;If MacGyver had a cooking show, this is the only tool he&amp;#039;d need.&amp;quot; The knife is also the reason Ben was walking around the office a few months ago with a huge wad of tissues taped around his thumb. &amp;quot;My right thumb is about 3 mm shorter than my left after I challenged the awesome slicing prowess of this teutonic beauty.&amp;quot; Roy Berendsohn, Senior Home Editor  Roy&amp;#039;s fond of a knife he&amp;#039;s been using for years, but &amp;quot;I have no idea what brand it is or even where I got it,&amp;quot; he says. He does like the Edgecraft Corporation&amp;#039;s Model 470 SteelPro knife sharpener. &amp;quot;It removes only a small amount of steel, but it gives my old kitchen knife a razor-sharp edge with a couple of strokes.&amp;quot;  Mike Allen, Senior Auto Editor Mike won&amp;#039;t be using his backyard smoker to cook this year&amp;#039;s bird\u2014it leaves a ham-like aftertaste, he says\u2014but will instead fry his turkey with Cabela&amp;#039;s ultimate turkey frying kit, which he&amp;#039;s had for 10 years. &amp;quot;When you deep-fry a turkey, you don&amp;#039;t need much of a knife,&amp;quot; he says. &amp;quot;It&amp;#039;s incredibly moist and tender, and it&amp;#039;s far less greasy than a baked turkey.&amp;quot; Mike recommends dry-rubbing your bird 24 hours prior to frying with his BBQ rub; it tastes so good, 20 minutes after serving you&amp;#039;ll have nothing left but &amp;quot;a skeleton that looks like a cartoon.&amp;quot; Safety note: Never fry a turkey inside! Unfortunately, the Saturday Mechanic had no comment as to what tool he will use to disassemble his bird. Our best guess: Plasma torch (it cuts and cauterizes!). David Dunbar, Executive Editor David hails from Canada, a land where, despite indigenous confusion concerning correct date for Thanksgiving celebrations, the turkey tradition is still intact. He favors CutCo carving knives because the serrated blades are &amp;quot;wicked sharp and hold an edge,&amp;quot; he says. &amp;quot;They give you the power you need for breast slicing and the maneuverability to get around bones\u2014or saw through them&amp;quot;\u2014all of which adds up to a solid power-play, eh? Erik Sofge, Associate Editor After wielding it to ultimate victory in the Popular Mechanics Most Extreme Pumpkin Carve-Off, Erik has chosen to use the Black &amp;amp;amp; Decker Handisaw for everything\u2014even carving his turkey. Need to get out the gizzard? He suggests using Cabela&amp;#039;s Alaskan Guide Alpha Folder\u2014&amp;quot;but only if you shot your bird yourself.&amp;quot; The Expert: Sharon Franke, Food Appliances Director, Good Housekeeping Research Institute Like Chertoff, Franke prefers Wusthof knives. &amp;quot;I find they have the best hand feel and balance,&amp;quot; she says. &amp;quot;The carving knives are thin, sharp and somewhat flexible for cutting around bones.&amp;quot; In particular, she recommends the Super Slicer, which &amp;quot;has serrations in the blade to prevent it from sticking to turkey or ham and will stay sharp longer than a flat-edge knife.&amp;quot; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.popularmechanics.com/technology/gear/reviews/a1066/4202795/>