Carving A Turkey

[pops6927]

This is the 'acceptable' way to carve a turkey:

carving.jpg

• pops6927
• May 16, 2017

However, this is how my dad taught me how to do it:

(once removing the leg and wing):

IMG_3854.JPG

• pops6927
• May 16, 2017

You cut down the breastbone in the middle of the turkey on one side enough to loosen the breast, then starting at the top, you slice horizontally Through the breast meat, right down it, into even slices.  Then, flip it to the other side and do the same.  Very easy way to carve the breast!  

Or, you remove the breast from the carcass completely:

IMG_3855.JPG

• pops6927
• May 16, 2017

flip it over skin side up and carve it from one end to the other.  But, you are dealing with hot turkey and sharp knives and that does require more skill and finesse and not leaving half the breast on the bird.  Either way, just don't cut yourself!

 

[Bearcarver]

I think my Son "Bear Jr" does it pretty much the way your Dad taught you, Pops.

Then he likes to get fancy with the plating:

http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1071.jpg.html

 

[tardissmoker]

Taught an old, old dog a new trick. Points to Brear Jr. for the presentation. I love it.

Fill the spaces with sausage chestnut dressing, wowsa!

One way to get thses few brain cells working again. Course I could give up CR, but.....

 

[ab canuck]

That is a pretty nice plate Bear, I really like that layout. 

 

[tallbm]

Any of you guys ever do a fully deboned and spatchcocked smoked turkey?  It's on my todo list and if it works then it will be repeated for Thanksgiving :)

 

[Bearcarver]

Pops might have done that or somebody else with a big enough Smoker or Smoke House like Pops has.

A Spatched Turkey wouldn't fit in my MES.

Bear

 

[tallbm]

Hmmm didnt think about that.  This is still in the preliminary thought stage :D

 

[pops6927]

I've done Turduckens (boneless duck inside a boneless chicken inside a boneless turkey - labor intensive).  But not just a boneless turkey.  

You say, "Any of you guys ever do a fully deboned and spatchcocked smoked turkey?  It's on my todo list and if it works then it will be repeated for Thanksgiving :)"

Without bones or carcass, the bird would be much smaller and flatter and could be rolled up vs. spatchcocking.  (Just fold over in half with a little string or in a ham bag would be sufficient.)

 

[Rafter H BBQ]

Thanks Pops ! Thumbs Up

 

[tallbm]

 
I've done Turduckens (boneless duck inside a boneless chicken inside a boneless turkey - labor intensive).  But not just a boneless turkey.  

You say, "Any of you guys ever do a fully deboned and spatchcocked smoked turkey?  It's on my todo list and if it works then it will be repeated for Thanksgiving :)"

Without bones or carcass, the bird would be much smaller and flatter and could be rolled up vs. spatchcocking.  (Just fold over in half with a little string or in a ham bag would be sufficient.)

Yeah I was thinking about rolling it up as well.  I've done a chicken gallantine so i've gotten the experience of rolling and tying and I'm comfortable with it.

I was thinking a flat spatchocked turkey would greatly reduce the cooking time and be more even.  It will be fun to experiment :) 

 

[fpmich]

Bear and Pop's, that is how I finally learned to carve mine too. 

Learned it from Alton Brown a few years ago.    Only he said to show the bird to guests first, and then, rather than risk embarrassment, to take it to kitchen, out of sight, to carve.

But me being me, I decided to carve my turkeys, using that technique, right in front of about 40-50 people!  Now that takes guts.  Right?  LOL

Thankfully I pulled it off, and they think I am a master chef now.

   

I plated like your son does Bear.    They do not know that I practiced on chickens, WAY BEFORE that Thanksgiving get together dinner.

The year before that big dinner, my daughter and hubby moved back to Michigan. 

The year following our big family dinner, they invited us to their home again for T-giving, with a few other people.  Maybe 10-12 in all.   Poor Steve stood up to carve the turkey the old fashioned way (nothing wrong it except not everyone gets some skin with the breast meat.   Anyway, their "sharp" knives were so dull, it was like using a butter knife to carve with.  He destroyed the turkey.  Plus it was so over cooked and dry, you could hardly get it down.  She depended on Pop Up thingy.

That Christmas, I bought them a good set of quality kitchen knives, and promised to sharpen for them when needed.

I also taught my daughter how to brine first, and rub butter and flavors under the skin before roasting.  Told her to practice on whole chickens a few times, to learn it.

A couple years later... we were invited again for T-giving at their home.    Steve didn't want to carve the turkey.  (He had seen my show off demo, at the big dinner and was intimated).  When asked if I would do the honors, I declined, and said it was Steve's job as head of house.   Well, he gave a big sigh, and started in.  Low and behold, due to a good sharp knife, he did great!  AND my daughters turkey was very moist and excellent!  Both of them were so proud! 

(Steve still carves the old fashioned way tho' )  Some things you just can't mess with.  LOL

And I was a proud parent too!

It's fun and so satisfying, to still be able to teach even adult kids, as you did when they were small.  And the look on their faces, is still the same.  "Look at me!"  "I did it!"  All with smiles.

 

[Bearcarver]

 
And I was a proud parent too!

It's fun and so satisfying, to still be able to teach even adult kids, as you did when they were small.  And the look on their faces, is still the same.  "Look at me!"  "I did it!"  All with smiles.

Yup---And after all those years of teaching them things, I'm at the point where my Son teaches me a lot of things too!!!

That can be fun too!!

Bear

 

[fpmich]

Yep.  I'm often amazed at how much smarter they are, than I am, and some of their skills.

Dad:   "How'd you learn so much?  It certainly wasn't from me!"

 

[mneeley490]

I think your dad was ahead of his time. Some of the pros on Food Network now say this is the best way to do it.

 

[dirtsailor2003]

 
Yeah I was thinking about rolling it up as well.  I've done a chicken gallantine so i've gotten the experience of rolling and tying and I'm comfortable with it.

I was thinking a flat spatchocked turkey would greatly reduce the cooking time and be more even.  It will be fun to experiment :) 

I spatched our first turkey several years ago. Now its the only way I'll cook one. I don't debone it, just spatch. 14 pound turkey in a 325° pit takes 2- 21/2 hours.

 

[tallbm]

 
I spatched our first turkey several years ago. Now its the only way I'll cook one. I don't debone it, just spatch. 14 pound turkey in a 325° pit takes 2- 21/2 hours.

Wow that's fast!  

I don't know if I'll debone a turkey.  It won't be anytime soon but the future is anybody's guess :)

 

[theelballew]

I followed this Alton Brown video the last time I did one.....

http://www.foodnetwork.com/videos/how-to-carve-a-turkey-0112583

Step 14b - Infra red Turkey plating.jpg

• theelballew
• Aug 17, 2017