Online: See a companion video to today's carving story by Russ Parsons featuring Melisse chef Josiah Citrin, right, who demonstrates how to carve a turkey. Also, last week's Part I of the Essential Thanksgiving is still available online, with a new brine-free method for roasting turkey and master recipes for stuffing, gravy, mashed and sweet potatoes, cranberry relish, and apple and pumpkin pie, along with how to personalize each dish. Plus: wine ideas, restaurants serving Thanksgiving dinner, and answers to readers' Thanksgiving SOS cooking questions from the California Cook. Go to latimes.com/thanksgiving.
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