great clip. I have wondered which carving method had the highest yield.

The 13 pounders will meet their fate this week, so hopefully I'll have it figured out by the end.

This worked out amazingly well for us. Great clip.

Good video with lots of good pointers.

Don't forget the oysters on the other side!

I think the more experience you get, the more you use your bare hands and less you use the knife.

The worst thing is being watched by the family while you are trying to carve a turkey that is way too hot!

I used the method presented in this video to carve my first bird this Thanksgiving. Everyone was skeptical of the thickly sliced breast meat, but the thick slices helped retain moisture and were a nice hit. It was also a nice presentation for the table.

I've carved turkeys using the traditional "carve at the table" presentation/method. Tons of pressure and not nearly as good a yield (quantity) or quality of slices/pieces. I'm experienced enough that the pressure is no problem, but the results are no where near as good as in this video!

I definitely will plan to use this method on the next bird I do. In fact, I may have to do one for Christmas just to try it out (we usually do steaks because we're not ready for turkey again so soon.)

Thanks OP!

annual ttt

I have been carving our turkey since 1984. Never once at the table, which I think is a ridiculous idea. We generally have at least 15 people for Thanksgiving so the turkey is usually very large.

Several years ago I started removing one breast and slicing it much like what the video showed. I didn't pay as much attention to the grain though - and I'll do that this year. For some reason though there are some in my family who like large thinner slides of white meat. So I cut the other breast the old way.

We never serve a whole turkey leg. It is just too big. So I cut the dark meat off the bone.

ttt

I've taken to cooking a deconstructed turkey. Little more prep up front but easier finish and more even cooking

We need two turkeys this year so I'm spatchcocking one on the egg.

Once again a success. My family has enjoyed watching me carve the bird every year and are always commenting on the presentation and yield of turkey.

Again, I burned my fingertips trying to carve a hot bird. I may bring the turkey next year just do that doesn't happen yet again.

Am I the only one who thought that bird didn't quite look done? There was darn sure some pink looking meat in those thighs.

Is the video no longer available for viewing.? It doesn't load for me.
B-1 83: Did you view it recently?

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Is the video no longer available for viewing.? It doesn't load for me.
B-1 83: Did you view it recently?

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Today, but it was on a good computer. My I pad won't load it.

Thanks, B-1 83.
I just viewed it using the Firefox browser. I should have known. Internet Explorer does not allow me to use the back button on TexAgs, so I guess that I'm going to use Firefox exclusively from now on.

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Am I the only one who thought that bird didn't quite look done? There was darn sure some pink looking meat in those thighs.

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looked perfectly cooked. not overdone like the vast, vast majority of poultry.

Annual bump

In Alton Brown's video on cooking turkey he also covers carving.

Ever see that "Blood Eagle" episode of Vikings? It's all in there.

Day late and a dollar short to this thread, but here's a good step-by-step with pictures. Worked great for me yesterday.

Serious Eats: How to carve a turkey

ttt

Great presentation. Will try this next year.

I watched this right before I carved two turkeys.

This dramatically improved how I carve and my results were way better than in previous years.

I need larger platters to have the elegant display that he does. However, the technique resulted in better slices and much less waste.

Thanks for the bump.

Several years ago I saw something similar to this on tv or the internet. That year at Thanksgiving I had the Turkey dismantled and cut up in about 5 minutes. Everyone was amazed how quickly and efficiently I cut everything up. No one watched what I did, but it was one of those oh the turkeys being carved we have 30 minutes and then I was done quickly there after. My dad had always carved off the bird because that's what his dad did. Now we have a new way.

Great video that makes it simple and quick.

T-minus 1-week bump