I have a question, my wife uses a cooking bag to cook the turkey. When she removes the turkey from the oven after the turkey is done, do she let the turkey rest while still in the bag or remove the turkey from the bag to let it rest?
I really enjoy y'alls videos! Your family are so helpful in my life, I have 6 children and have learned how to preserve my veggies and meats from you. Although I saw blood coming out of your second thigh while cutting it from the the turkey. DANGEROUS!!!! Very helpful video but I like my turkey cooked a litte bit long to ensure the turkey is done.
Thanks for watching and good catch! Do a quick Google search for "blood in turkey thigh" and don't just take my word for it, but it's not uncommon at all to see that. Some say it's marrow, some say it's oxygenated protein, maybe they're saying the same thing, but it's safe! When cooking, make sure you get to 165° and check the breast and thigh areas because they don't necessarily cool at the same rate.
I like my bird a bit more done than that. That meat is still pink in the dark meat, instead of the darker holsom done meat shade and the cartilage in the joints should be opaque, rather than white.
Beautiful demonstration! Thank You. I should admit though, your cutting board moving around on the counter as you were cutting would drive me crazy! A towel under it might help.
Thank you! Yeah, my original intention was to do it all right from the pan, not thinking that it was concave and not level, so I switched to the cutting board. There is a shelf liner material that is a rubber foam with grippy texture that works great under cutting boards, but I wasn't thinking while the camera was rolling! 😒😂
I never completely trust a teacher who doesn't even know the proper way a chef holds a knife - especially a chef's knife. His first finger should be forward - over the bolster of the knife with the knuckle diagnally across the spine of the blade and the finger down along the back side of the blade toward the heel. I've watched 5 of these lessons so far & nobody holds a knife correctly. One even sharpens his knife on a steel - NEVER do that unless you like buying new knives or sending yours out to a professional sharpener. Some master chefs can maintain a perfect angle on a diamond steel, but most people just micro-chip the apex or fold it over making the knife duller. Use flat stones, preferably diamond in multiple grits. Then hone on ceramic, either a ceramic "steel" or a flat ceramic "splash & go" 1000 or finer grit like the Shapton stones made in Japan (Japanese knives can be honed up to about 8000 grit - the higher number the finer the grit). Finally, have a stropping board, which is just a paddle with leather on both sides, one side rough & one side smooth. Put 5 micron diamond honing compound on the rough side & 1 micron honing compound on the smooth side. Make a series of passes - never toward the sharp end of the blade, that will cut the leather, alternating sides, then switch to the finer smooth side & repeat. You should be able to easily pass the knife across your arm and shave the hair off if the knife is sharp enough. There are also devices for sharpening knives, but NEVER use a "pull-through," manual or electric. Get one that holds the knife at specific degree horizontally & lets you run a series of small diamond stones across it - the decent ones are going to be from $100 to $250 or more. Belt sharpeners will not put the right angle on a knife. Looking at the shiny apex of the blade, you should see micro-strokes at an angle, making microscopic teeth that do the cutting. Knives from the factory come belt sharpened, with the "grain" of the edge vertical & can always be made sharper by an experienced person or a good hand machine There is only one kind of board that will minimize the dulling of your knife. That's known as "end grain" wood (maple, walnut or applewood are best). The board should look like a checkerboard, not a smooth long grain running from one end to the other. Buy very good knives and treat them well and they will last a lifetime. Wusthof is a good brand from Germany, Zwilling/Henckel knives from Germany are good (I have several Zwilling Pro C knives), you want to get the top-line Zwilling ones (with the 2 twins joined in the emblem, not the mid-level Henckels with only one figure). When sharpening knives, make sure you ALWAYS keep the edge angle even (say 15 degrees or, at worst 20 degrees). The best knives in the world are the hand-forged ones from Japan, but they will cost you hundreds of dollars (even the best Zwilling knives can run well over $100.00). They usually have edges of 10 degrees or less & will cut a tomato paper thin if you just put it on the table and, not touching it, shave it horizontally. Never cut through bone with a fine quality knife. Use a cheaper one or a chopper. Lastly, when cutting slices, like from the breast, whether you use a 9" slicing knife or an 8" chef's knife like he is, try to cut the entire slice in one pulling or pushing cut. You should never have to saw back and forth a couple of times to cut a slice. It looks MUCH better in presentation if every slice is done with one stroke.
Well wish me luck. Sadly we lost my brother in law last Christmas eve. He always carved the Turkey. Now I must learn. Thanks for the lesson.
Sorry for your loss. I'm sure you have lots of great memories to share. Good luck carving!
Turkey carving came out perfect following your lesson. Thankyou so much,Happy Thanksgiving
👍😁
Very cool…. If you put a wet towel under the cutting board it keeps it from moving around little trick I learned from a chef…. Happy Thanksgiving !
Great tip! Thank you!
Love the wood work color in the background
Thank you! We are blessed and excited to be in our new home!
Nicely done! 😃👍🏻
Great tips! I usually go with the grain but I think I’ll try 1/2 against this year to see how it goes.
curious how your experiment turned out.. did you notice a difference carving with vs against the grain?
I have a question, my wife uses a cooking bag to cook the turkey. When she removes the turkey from the oven after the turkey is done, do she let the turkey rest while still in the bag or remove the turkey from the bag to let it rest?
She should let the turkey cool in the bag for about 10 minutes, then she can remove the bag.
I really enjoy y'alls videos! Your family are so helpful in my life, I have 6 children and have learned how to preserve my veggies and meats from you. Although I saw blood coming out of your second thigh while cutting it from the the turkey. DANGEROUS!!!! Very helpful video but I like my turkey cooked a litte bit long to ensure the turkey is done.
Thanks for watching and good catch! Do a quick Google search for "blood in turkey thigh" and don't just take my word for it, but it's not uncommon at all to see that. Some say it's marrow, some say it's oxygenated protein, maybe they're saying the same thing, but it's safe! When cooking, make sure you get to 165° and check the breast and thigh areas because they don't necessarily cool at the same rate.
If you see blood, then your turkey is not cooked long enough. Common sense folks
Like how it is done. Skin isnt crispy enough !
For a crispy skin, you should definitely consider deep frying your turkey!
ua-cam.com/video/2aQ-e9dcrq4/v-deo.htmlfeature=shared
I like my bird a bit more done than that. That meat is still pink in the dark meat, instead of the darker holsom done meat shade and the cartilage in the joints should be opaque, rather than white.
Agree
Beautiful demonstration! Thank You. I should admit though, your cutting board moving around on the counter as you were cutting would drive me crazy! A towel under it might help.
Thank you! Yeah, my original intention was to do it all right from the pan, not thinking that it was concave and not level, so I switched to the cutting board. There is a shelf liner material that is a rubber foam with grippy texture that works great under cutting boards, but I wasn't thinking while the camera was rolling! 😒😂
THIS A GOOD VIDEO, I REMOVE THE WISHBONE RIGHT BEFORE CARVING THE BREAST AS IT GIVES ME EASY ACCESS TO SO MUCH MORE BREAST MEAT.
thanks for the tip!
Need a hair net for the ole beard
We like the zinc, selenium, lipids and melanin it provides... and the keratin will just pass.
Turkey surgery! Skinner, skinner turkey & gumbo dinner!🤪🦃
always with the jokes... you're on a casseROLE! You tell so many so often, it'd probably be impossible to just quit cold turkey.
I never completely trust a teacher who doesn't even know the proper way a chef holds a knife - especially a chef's knife. His first finger should be forward - over the bolster of the knife with the knuckle diagnally across the spine of the blade and the finger down along the back side of the blade toward the heel. I've watched 5 of these lessons so far & nobody holds a knife correctly. One even sharpens his knife on a steel - NEVER do that unless you like buying new knives or sending yours out to a professional sharpener. Some master chefs can maintain a perfect angle on a diamond steel, but most people just micro-chip the apex or fold it over making the knife duller. Use flat stones, preferably diamond in multiple grits. Then hone on ceramic, either a ceramic "steel" or a flat ceramic "splash & go" 1000 or finer grit like the Shapton stones made in Japan (Japanese knives can be honed up to about 8000 grit - the higher number the finer the grit). Finally, have a stropping board, which is just a paddle with leather on both sides, one side rough & one side smooth. Put 5 micron diamond honing compound on the rough side & 1 micron honing compound on the smooth side. Make a series of passes - never toward the sharp end of the blade, that will cut the leather, alternating sides, then switch to the finer smooth side & repeat. You should be able to easily pass the knife across your arm and shave the hair off if the knife is sharp enough. There are also devices for sharpening knives, but NEVER use a "pull-through," manual or electric. Get one that holds the knife at specific degree horizontally & lets you run a series of small diamond stones across it - the decent ones are going to be from $100 to $250 or more. Belt sharpeners will not put the right angle on a knife. Looking at the shiny apex of the blade, you should see micro-strokes at an angle, making microscopic teeth that do the cutting. Knives from the factory come belt sharpened, with the "grain" of the edge vertical & can always be made sharper by an experienced person or a good hand machine
There is only one kind of board that will minimize the dulling of your knife. That's known as "end grain" wood (maple, walnut or applewood are best). The board should look like a checkerboard, not a smooth long grain running from one end to the other. Buy very good knives and treat them well and they will last a lifetime. Wusthof is a good brand from Germany, Zwilling/Henckel knives from Germany are good (I have several Zwilling Pro C knives), you want to get the top-line Zwilling ones (with the 2 twins joined in the emblem, not the mid-level Henckels with only one figure). When sharpening knives, make sure you ALWAYS keep the edge angle even (say 15 degrees or, at worst 20 degrees). The best knives in the world are the hand-forged ones from Japan, but they will cost you hundreds of dollars (even the best Zwilling knives can run well over $100.00). They usually have edges of 10 degrees or less & will cut a tomato paper thin if you just put it on the table and, not touching it, shave it horizontally. Never cut through bone with a fine quality knife. Use a cheaper one or a chopper. Lastly, when cutting slices, like from the breast, whether you use a 9" slicing knife or an 8" chef's knife like he is, try to cut the entire slice in one pulling or pushing cut. You should never have to saw back and forth a couple of times to cut a slice. It looks MUCH better in presentation if every slice is done with one stroke.