My uncle takes his role as the Thanksgiving turkey carver very seriously.

He calls it 'deconstructing poultry,' we call it 'making confetti'.

Why did the cranberry sauce get such a good reputation?

Because it always jelled well with others!

I've been thinking, why did the turkey join the gym?

To get some egg-cellent abs for Thanksgiving dinner!

Carving this Thanksgiving turkey is a big responsibility, you know.

I just hope I don't *fowl* it up!