Rachael always likes to suggest simplifying your Thanksgiving meal by Roasting Two Small Turkeys instead of one big bird. But once they're cooked, how do you carve them? Rachael brings back Bobby Flay for his tips for slicing that bird like an "Iron Chef" in under three minutes!

Leave yourself time between roasting and carving. "Let the turkey rest for at least 45 minutes," suggests Bobby, "so the juices stay in tact when you cut it."

Cut thick slices. "I never could understand why people like to slice the turkey thinly," Bobby says. "You really want to keep the moisture in by actually cutting it thicker."

Give the turkey a soak before serving. "The key to Thanksgiving is one ingredient: chicken stock!" Bobby reveals. "[Have] Hot chicken stock on your stove so that when you've [carved] this an half an hour ahead of time ... it brings back the moisture and makes it hot!"