A method for getting the most meat from the bird.
Subscribe to the Times Video newsletter for free and get a handpicked selection of the best videos from The New York Times every week: http://bit.ly/timesvideonewsletter
Subscribe on YouTube: http://bit.ly/U8Ys7n
Watch more videos at: http://nytimes.com/video
—————————————————————
Want more from The New York Times?
Twitter: https://twitter.com/nytvideo
Facebook: https://www.facebook.com/nytimes
Google+: https://plus.google.com/+nytimes/
Whether it’s reporting on conflicts abroad and political divisions at home, or covering the latest style trends and scientific developments, New York Times video journalists provide a revealing and unforgettable view of the world. It’s all the news that’s fit to watch. On YouTube.
How to Carve a Turkey: Thanksgiving Recipes
http://www.youtube.com/user/TheNewYorkTimes
Comments
A GREAT IMPROVEMENT IN VIDEO QUALITY, THANKS!!
I watch this video every year. You have been a great help to me at Thanksgiving. I would also like to wish you and your family the very best during this holiday season.
.ca you tell me if I need to defrost the left over turky that I have frozen before I reheat it and eat it. ?
ONE AMERICAN CHEF TOOK BOTH LEGS AND TOTALLY SEPARATED WHITE MEAT FROM DARK BUT SADLY HIS LOOKED VERY DRY.
I go back to this video every year for a refresher. Thanks.
Thank you been using your way for a few years now and always comes out great !!
I've watched this for the last five years for carving the turkey. Always Thanksgiving and a few Christmases. It's a great tutorial and great results. Thanks for posting.
To deal with the piping hot turkey, I use a trick that I learned from Malcolm at How to BBQ Right. I bought some knit gloves on amazon and I wear them under some nitrile gloves. The nitrile gloves protect me from the wet juices and greasiness, while the knit gloves protect me from the heat. It makes dealing with hot meat, be it turkey or brisket or pork shoulder…so easy. It makes carving the bird so much easier.
That's some presentation.
I come back to this every year. I know how to do this. But, watching this video (numerous times throughout November) has become tradition. Thank you yet again, Ray and NYTimes!
This guy knows his biz!
Best carving and presentation video!
I was taught to leave wing part on for stability so go can cut through breast.
Gloves . . . my boy, gloves. Granny doesn't want your hands all over her bird pieces.
Bacteria hiding under those rings. Makes me want to throw up! Uuurrrph!!!!
I think maybe the first step to carving a turkey is making sure it's cooked???
Dexter would be proud of your skills.
Beautifully displayed!😊
One, that turkey needed about a half hour more of cooking. Two, tuck the wings underneath the turkey, which will stabilize it during carving.
that man sure is a gentleman and he was trained well..
That turkey is under cook; that's why it's tough to cut.
I've watched hundreds of roasted Turkeys but not once have I seen such a juicy one as yours!!
I found this video 5 years ago and adopted it. The first year or two I had a couple problems with thigh joints, but have mastered it. The amount of meat is phenomenal !! I have had so many people ask me to carve their turkeys after seeing mine !! I’m so thankful I stumbled on this video. And I always throw a couple extra thighs in with the bird to cook and use the same technique for boning and have a mountain of dark meat !!! Thank you so much Ray !!!
Excellent demonstration!
DO NOT CUT THE WINGS OFF UNTIL LAST AS THEY HELP THE BIRD HAVE LEVERAGE, AND NOT SLIDE AROUND YOUR CARVING BOARD!
He left the best piece of meat on the turkey. The oysters. He probably did what I do and kept them for himself.
I'm going to get me a turkey this weekend and try this method.
awesome! thx