Get all your Thanksgiving turkey questions answered in Chicago Meat Collective class hosted by Local Foods. See step by step how to truss your bird, break it down into parts, or spatchcock it for great roasting results! This class will also demonstrate how to remove the wishbone, and how to carve a whole-roasted turkey. This class will feature turkeys from Ferndale Farm, which are available for pre-order and pick-up at Local Foods! Participants in the class will get to enjoy some light snacks (charcuterie & cheese) provided by the Butcher & Larder team, and a brining kit to take home.