Fucking Badass Guide to Carving a Turkey

After much research, I've discovered the only holiday task that requires using a knife to dismember a dead animal is carving a turkey. Unless you live in Alaska, anyway. For some reason, not everyone wants to go all Charles Manson on the big bird. These people are pussies and should be ridiculed at every possible opportunity.
There are many reasons to take up the turkey carving job yourself this holiday season. First and foremost is so none of your mouth breathing, half-retarded relatives do it. It's like the old saying goes, "If you want something done right, fucking do it your goddamn self." This is doubly true if you actually prepared the fucking bird... if you can sit back and watch Uncle Jim-Bob hack and saw at your dinner and not want to stab him in the face with the serving fork, please go lay in the middle of the fucking interstate. Secondly, you get to handle a knife, a task that should always be at the top of your "Shit to do" list, especially around family and young children. Thirdly, carving a turkey is really fucking simple if you know what you're doing.
Before we get to the actual carving, though, I want to address a big topic:

White v.s. Dark
You've heard it your entire life... white meat is superior. This usually comes from people who have no fucking clue what the goddamn difference is... they just know that white meat is better. So, just what IS the goddamn difference?
Dark meat is dark because it contains more of a special protein used to carry oxygen to muscle cells. More active muscles require more oxygen, which means dark meat comes from the parts of the animal that are used more... in the case of flightless birds like chickens and turkeys, the legs and thighs. As you've probably gathered by now, white meat comes from the parts of the animal not as commonly used (wings and breasts).
Many people say white meat is healthier for you than dark meat. This is only half-true. White meat contains less fat, but dark meat contains an assload of vitamins and minerals, including iron, zinc, niacin, B6, and B12. If you're really concerned about cutting back on fat... lose the skin. Beyond that, eat what tastes better... which, for many people, is dark meat.
Now, carving: step one.

Cranberry Chutney

Ingredients
Fresh cranberries
Fresh apples (your choice)
Sugar
Ground ginger
Cinnamon
All-spice

Thanksgiving is over and you now have to look ahead to Christmas. According to Norman Rockwell, Christmas is a time to join with friends and family in joyous celebration of rebirth, redemption, and the end of another wonderful year together, proving that Norman Rockwell had no fucking clue what he was talking about. My theory is he was freebasing cocaine and painting what he saw in his fucked up, half lucid dream world. For me, and probably you, the holidays consist of far too much driving and far too many children that aren't yours packed into too small a space. This is a recipe for what I like to call motherfucking stabby time. However, holiday food celebrates my favorite fruit: the cranberry. Unfortunately, very few people in my family like cranberries. All the more reason for me to make a cranberry dish. This chutney is great as a side dish, condiment, or just on some delicious Triscuit crackers while awaiting that last relative to show up so you can start eating. In this way, you can keep one hand free for holding the gun that you'll use to greet said relative once they finally arrive, more than an hour late. I bet they'll fucking be on time for Easter.

What the fuck is chutney?
Chutney originated in India as a sort of spicy paste or sauce used to compliment the main dish. It consisted primarily of vegetables and spices, like coriander and onion. Of course, in traditional anglo fashion, the Limeys got ahold of it and dropped the spice and veggies for fruit and sugar, effectively creating a polar opposite dish  but retaining the name. So, yeah... fuck you, India.
This particular chutney tastes quite a bit like applesauce with a heavier texture and a bite of cranberry. As an added bonus, you make it in two steps and about 30 minutes. The recipe originated here, and I've made quite a few changes.