How do you cut your turkey

[JoeKing]

I'm usually the designated carver every year because I guess I do it well? Or maybe show enough enthusiasm hacking the bird apart?

But in any case I finished watching a video on cutting the bird
Here
And am thinking about going this route this year. Where previous years I keep most of the meat on the bone initially cutting what I estimate people will eat.

My only concern the method in the video is the meat drying out.

thoughts?

 

[BoomerD]

I've been the designated carver for over 30 years. I usually carve the pieces off the bird much as he does, with the exception of the breast. I generally carve slices off the breast while it's on the carcass instead of removing the breast in one large piece. I actually like this guy's techinque. Looks like it would make the final carcass clean-up much easier.

 

[Eos]

The most important thing to take away from the video is the cutting of the breast against the grain.

A well cooked bird won't dry out in the 10 minutes it takes to carve.

 

[Jeff7]

With a knife.

Back when we still did much for Thanksgiving, we moved to cornish hens, one for each person.
In recent years, Chinese take-out was the meal.

Mmmmm.....it's been quite a long time since I've had any of that.


I am the Jack Kevorkian of old traditions. And if they won't come willingly, I'll go out and drag them in.

 

[dougp]

I cut with the railroad tracks, not across the road.

 

[blue703]

Originally posted by: dreadpiratedoug
I cut with the railroad tracks, not across the road.

 

[Mr.IncrediblyBored]

Originally posted by: blue703

Originally posted by: dreadpiratedoug
I cut with the railroad tracks, not across the road.

He's saying he cuts with the meat grain, not across the grain.

 

[spidey07]

I do it exactly like that. Just like how I do a chicken. It's just a big chicken.

-edit-
If your turkey is dry or "dries out" you're doing it wrong and overcooking it.

 

[Eos]

Originally posted by: spidey07
I do it exactly like that. Just like how I do a chicken. It's just a big chicken.

Only with more awesomeness. And atractiveness.

 

[xSauronx]

Originally posted by: JoeKing

My only concern the method in the video is the meat drying out.

thoughts?

brine that bird and let it rest 15 - 20 minutes before carving and itll be great

 

[Eos]

Originally posted by: xSauronx

Originally posted by: JoeKing

My only concern the method in the video is the meat drying out.

thoughts?

brine that bird and let it rest 15 - 20 minutes before carving and itll be great

Oh yes. We' are planning on a brine this year for one of the birds.

 

[Jeff7]

Originally posted by: eos

Originally posted by: spidey07
I do it exactly like that. Just like how I do a chicken. It's just a big chicken.

Only with more awesomeness. And attractiveness.

:shocked:

Remind me to never eat a turkey that you've "stuffed."

 

[finite automaton]

Originally posted by: Jeff7

Originally posted by: eos

Originally posted by: spidey07
I do it exactly like that. Just like how I do a chicken. It's just a big chicken.

Only with more awesomeness. And attractiveness.

:shocked:

Remind me to never eat a turkey that you've "stuffed."

:Q:laugh::thumbsup:

 

[TestedAcorn]

With a swift karate chop.

 

[Fritzo]

The way it's done in restaurants is:

Let the turkey sit 10-15 minutes after taking it out of the oven.

Separate the breasts/wings and leg/thighs from the carcass. Cut the breasts with the skin side up at about a 30 degree angle. Separate the wing meat (there won't be much)

Separate the thigh meat, then put the drumsticks next to the meatpile whole.

There yarrrr.........

 

[JoeKing]

Originally posted by: spidey07
I do it exactly like that. Just like how I do a chicken. It's just a big chicken.

-edit-
If your turkey is dry or "dries out" you're doing it wrong and overcooking it.

screw that I don't cook the bird I just carve and work with what the wife preps

 

[Howard]

Originally posted by: dreadpiratedoug
I cut with the railroad tracks, not across the road.

If it's anything like beef, the pieces will be more tender if you cut across the grain.

 

[TallBill]

Nobody would ever let me carve the bird.

 

[Captante]

Originally posted by: xSauronx

Originally posted by: JoeKing

My only concern the method in the video is the meat drying out.

thoughts?

brine that bird and let it rest 15 - 20 minutes before carving and itll be great

Another method which works well is to bake the bird breast-down for approx 75% of its cooking time ... that way the natural juices saturate the white meat. (discovered this by accident one year )

 

[spidey07]

One thing that you see in the video that I've always done as well - just use your hands and a knife. No fork. The feel you get from using your hands can't be replicated with a utensil. And make sure you have a really sharp knife, sharpen it beforehand. One of my christmas wishes is actually a really quality boning knife. I like the one the video was using *crosses fingers*

I wasn't kidding about the chicken thing either. If you can carve a chicken, you can carve a turkey. A chicken is actually more difficult because it's so small.

 

[Loreena]

Around these woods we call it carving and use an electric knife with counter reciproating blades. Don't use a cordless one for home use, get a plug in model.

 

[Howard]

Originally posted by: spidey07
One thing that you see in the video that I've always done as well - just use your hands and a knife. No fork. The feel you get from using your hands can't be replicated with a utensil. And make sure you have a really sharp knife, sharpen it beforehand. One of my christmas wishes is actually a really quality boning knife. I like the one the video was using *crosses fingers*

I wasn't kidding about the chicken thing either. If you can carve a chicken, you can carve a turkey. A chicken is actually more difficult because it's so small.

http://www.japanesechefsknife....ighEndChefsKnives.html

FH-5

 

[DrPizza]

Can't watch the video on this computer, but from the descriptions above, it sounds like the way I carve the turkey. I first remove the legs & wings. Then, I use a very sharp fillet knife to carefully cut both breasts completely off the bird. I then slice each breast, leaving the skin attached to each piece. Then, I carefully place the slices on the serving plate, keeping both breasts intact. Then, I carefully remove all of the dark meat & place that on the serving platter next to the white meat. I "garnish" the serving platter with the legs & wings, to make it look as presentable as possible.

 

[spidey07]

Originally posted by: DrPizza
Can't watch the video on this computer, but from the descriptions above, it sounds like the way I carve the turkey. I first remove the legs & wings. Then, I use a very sharp fillet knife to carefully cut both breasts completely off the bird. I then slice each breast, leaving the skin attached to each piece. Then, I carefully place the slices on the serving plate, keeping both breasts intact. Then, I carefully remove all of the dark meat & place that on the serving platter next to the white meat. I "garnish" the serving platter with the legs & wings, to make it look as presentable as possible.

Yep. That's what the video shows.

Leaves the leg bone in and intact. De-bones the thigh, removes breast whole and makes servings.

Some people really want that turkey leg so I don't de-bone it and let them have at it Holy Grail style.

 

[Cyco]

I'm still low on the totem pole in the family as far as this goes. I'm not allowed to cut the turkey yet, although I do cut the cheese.