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californiasmokin
11-19-2009, 10:50 PM
Couple of different ways.

http://www.youtube.com/watch?v=5GCdkuQoLrY

Have a great Thanksgiving!

SmokyOkie
11-19-2009, 11:03 PM
I used to slice the breast meat that way, but then I found that it is easier and you get better slices if after removing the leg and wing, you make slices inward from the side starting at the bottom of the breast, leaving the meat attached. After you have finished making these horizontal slices from the bottom to the top of the breast, make one downward slice along the sternum keel and along th rib cage freeing up all the slices at once. I'll never go back to the old way. Perfect even:msn-wink: slices every time.

Thanx for posting the thread Paul. Let's see who else has some tips.

smokinok
11-20-2009, 07:28 AM
:sign0092: I will give your method a try because I usually am terrible at carving the turkey. :oops: Your method sound like something I can do. :sign0092:

Vermin99
11-20-2009, 07:49 AM
I'm not the best carver either but I try to keep some meat on the bones because I like to use them for soup stocks. Same way with the ham. Thats my story and I'm sticking to it.

SmokyOkie
11-20-2009, 12:12 PM
Even a fairly well picked carcass can make good stock,

The trick is to roast the bones at high temp for a couple hours, then simmer the bones and rinse the pan into the pot.

A fair helping of herbs and mirepoix is also good flavoring.