Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Carving A Turkey
Spring Chicken
Posts: 10,255
I learned a long time ago that I was carving my turkey wrong.
Yes, not only did I make carving it more difficult, but I really screwed up at the very end what I had worked on to perfect for days.
In my mind I saw my big beautiful turkey sitting proudly in the center of a platter on the table for all to see. That visualization was to whet the appetites of all those around the table waiting patiently for me to cut it up and start serving.
Cameras were clicking as I drew the carving knife and fork up to signal that I was ready to start carving.
The anticipation was high. I was so proud to be the author of this moment.
As I leaned over to reach the front part of the turkey, my arm almost knocked over a glass of wine.
Momentarily embarrassed yes, but I quickly got back to the mission at hand.
I stabbed the steadying fork into the bird, then readied the carving knife for the first cut along the bottom of the breast meat.
The knife sorta tore thru the cut, pulling the beautiful skin into a shredded mess. (note to myself, sharpen the #%@#& knife).
Then I started slicing/tearing the breast meat, but the leg and thigh got in the way.
And that #%@#& knife would not cut through the joint (if I could have found the joint), forcing me to grab the leg and try ripping it from the carcass, which for some reason would not stay still as it slid all over the platter spilling dressing onto grandma's ancient tablecloth.
About then I noticed that the camera flashes had stopped. I think the camera people were a bit disappointed in the image I was creating as I dove further and further into a task that I obviously did not know how to accomplish.
Suddenly, the platter was scooped up by merciful hands and taken to the kitchen where it was quickly sliced up by a more experienced person and brought back to the table looking like it had been in a dull-knife fight and lost.
All that preparation starting with the selection of the turkey, preparing it with special seasonings according to a very popular recipe, cooked on a cooker that is known to be among the best turkey smokers in the world (a Big Green Egg) and readied to be carved and served to an eager table of the most important people in my life, suddenly became a circus. And maybe even a nightmare.
It was obvious that I did not plan 'everything.'
Next time I will know how to do all that I just thought I knew how to do, starting with sharpening that #%@#& knife.
But also, I really need to learn how to carve a turkey.
In fact, as soon as this turkey is eaten up, I'm buying another turkey to practice on.
So I went to YouTube and found this site that explains how to carve a turkey. Surprisingly, it's a lot easier than I thought it would be (if you know what you're doing).
And that's the secret - 'Know what you're doing.'
But I also learned that carving the turkey 'at the table' is not the best way to do it. It's better to carve it in the kitchen where you have more room and more control. You can actually make your platter just as beautiful with all the meat slice and placed so that it is also convenient.
Trust me, you will be a much happier cook if you prepare yourself better.
Start by watching these videos on how to carve a turkey.
The first one is of a regular turkey as explained by Alton Brown.
https://www.youtube.com/watch?v=d739zXtd8XQ
The second video is of carving a Spatchcocked turkey as shown by Serious Eats
https://www.youtube.com/watch?v=LuFUYWhkOdE
And if you don't know how to sharpen a knife, Walter Sorrells explains it perfectly. Or if that's too much for you, go buy a sharp knife. It doesn't need to be expensive, just sharp.
https://www.youtube.com/watch?v=VIN6TGPC5fk
You can thank me later. Just don't screw it up this year.
Printemps "Sharp As A Tack" Poulet
aka Spring Chicken
aka Hey You
Covington Louisiana USA
PS If you haven't tried this before, try it on your turkey. About 45 minutes or so before you plan to put the turkey in the oven, put some ice in a zip-lok bag and drape it over the turkey's breast meat to chill it before it goes into the oven. The chilled meat will take longer to reach temperature and eventually catch up to the red meat. That's how you end up with moist white meat. Be sure to remove the ice bag before the turkey goes in the oven.
Yes, not only did I make carving it more difficult, but I really screwed up at the very end what I had worked on to perfect for days.
In my mind I saw my big beautiful turkey sitting proudly in the center of a platter on the table for all to see. That visualization was to whet the appetites of all those around the table waiting patiently for me to cut it up and start serving.
Cameras were clicking as I drew the carving knife and fork up to signal that I was ready to start carving.
The anticipation was high. I was so proud to be the author of this moment.
As I leaned over to reach the front part of the turkey, my arm almost knocked over a glass of wine.
Momentarily embarrassed yes, but I quickly got back to the mission at hand.
I stabbed the steadying fork into the bird, then readied the carving knife for the first cut along the bottom of the breast meat.
The knife sorta tore thru the cut, pulling the beautiful skin into a shredded mess. (note to myself, sharpen the #%@#& knife).
Then I started slicing/tearing the breast meat, but the leg and thigh got in the way.
And that #%@#& knife would not cut through the joint (if I could have found the joint), forcing me to grab the leg and try ripping it from the carcass, which for some reason would not stay still as it slid all over the platter spilling dressing onto grandma's ancient tablecloth.
About then I noticed that the camera flashes had stopped. I think the camera people were a bit disappointed in the image I was creating as I dove further and further into a task that I obviously did not know how to accomplish.
Suddenly, the platter was scooped up by merciful hands and taken to the kitchen where it was quickly sliced up by a more experienced person and brought back to the table looking like it had been in a dull-knife fight and lost.
All that preparation starting with the selection of the turkey, preparing it with special seasonings according to a very popular recipe, cooked on a cooker that is known to be among the best turkey smokers in the world (a Big Green Egg) and readied to be carved and served to an eager table of the most important people in my life, suddenly became a circus. And maybe even a nightmare.
It was obvious that I did not plan 'everything.'
Next time I will know how to do all that I just thought I knew how to do, starting with sharpening that #%@#& knife.
But also, I really need to learn how to carve a turkey.
In fact, as soon as this turkey is eaten up, I'm buying another turkey to practice on.
So I went to YouTube and found this site that explains how to carve a turkey. Surprisingly, it's a lot easier than I thought it would be (if you know what you're doing).
And that's the secret - 'Know what you're doing.'
But I also learned that carving the turkey 'at the table' is not the best way to do it. It's better to carve it in the kitchen where you have more room and more control. You can actually make your platter just as beautiful with all the meat slice and placed so that it is also convenient.
Trust me, you will be a much happier cook if you prepare yourself better.
Start by watching these videos on how to carve a turkey.
The first one is of a regular turkey as explained by Alton Brown.
https://www.youtube.com/watch?v=d739zXtd8XQ
The second video is of carving a Spatchcocked turkey as shown by Serious Eats
https://www.youtube.com/watch?v=LuFUYWhkOdE
And if you don't know how to sharpen a knife, Walter Sorrells explains it perfectly. Or if that's too much for you, go buy a sharp knife. It doesn't need to be expensive, just sharp.
https://www.youtube.com/watch?v=VIN6TGPC5fk
You can thank me later. Just don't screw it up this year.
Printemps "Sharp As A Tack" Poulet
aka Spring Chicken
aka Hey You
Covington Louisiana USA
PS If you haven't tried this before, try it on your turkey. About 45 minutes or so before you plan to put the turkey in the oven, put some ice in a zip-lok bag and drape it over the turkey's breast meat to chill it before it goes into the oven. The chilled meat will take longer to reach temperature and eventually catch up to the red meat. That's how you end up with moist white meat. Be sure to remove the ice bag before the turkey goes in the oven.
Comments
-
Hey there, Mr. Chicken!Fine story, and as always, good advice. Tradition and presentation is great, but you are perfectly right. Cutting in the kitchen, and filling a platter works so much better.
-
Thank you for the refresher course!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
-
Last time I tried to carve one it up and flew away on me... 8 - (
-
I remember you posting this (or similar) a few years ago. I really appreciate the refresher!Large BGE, Medium BGE, Kamado Joe Jr, 36" Blackstone Griddle Blackstone Tailgater and Roccbox owner/operator from Los Angeles
-
Bump. The turkey carving videos on the first post are worth watching at this time of year.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
I agree, Too bad that Leroy beat feet years ago and no longer posts here. He was and still is a gem!Foghorn said:Bump. The turkey carving videos on the first post are worth watching at this time of year.Re-gasketing the USA one yard at a time -
Great grab. Really miss him posting here but still see him on old forum.Foghorn said:Bump. The turkey carving videos on the first post are worth watching at this time of year.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum