Great video, David. I used some of these tips when carving our turkey for Christmas dinner today. (I know that, for Americans, Thanksgiving is the big ‘turkey event’, but up here in Canada, turkey is as big a part of Christmas dinner as it is for Thanksgiving.)
Glad I found this video. All the other videos I have found all have the use of an electric knife what's really hurts my ears something awful. In fact this video might be my favorite because the person doing the demo is using a boning knife and a chef's knife without an electric high-pitched knife. Way to go! Thank you for this video demo and for accommodating me when not using an electric knife.
@@drewrok78 - I use the electric knives still. I free range my own birds and this year I had 12 birds to do between 26 and 50 pounds. Free range birds are a lot tougher at the joints but also have better flavor. Sure, if I had a tiny 10 pound turkey to carve I would do it all with a boning knife. You could also just pull it apart by hand because those little birds are so soft, especially when commercially grown. Do a bird 5 times that size and then do 11 more and you’ll find out how much arthritis you have in your hands. So did I mention I also use my electric knife to fillet my fish?
Brother, I have always done the carvings at the dinner table (for show and effect of course 😉 ) however there was a lot of sliding around and I sometimes needed a pair of helping hands. Now that I have looked at your method and especially the approximate 30 minutes post roast rest ,I think I will outshine myself this year. I also think aunty -divorcee -Jenny (my fiercest criticist)will not be rushing back to her home. Merry Christmas to you buddy.
A GREAT VIDEO FOR ONE MAIN REASON, UNLIKE MANY CHEFS YOU DON'T WASTE ANY MEAT TO MAKE YOUR PLATTER LOOK GOOD. MY FAVORITE PART OF THESE GREAT ROASTS IS THE BACK. SO MUCH FLAVOR IN IT ESPECIALLY IF STUFFED!!
Thanks for the videos, very informative! Now that the turkey is trimmed, what do you say about a Spyderco Military from you guys in Cruwear and that smooth G10 for under the tree...just putting that out there
I ate stuffing from the Turkey cavity for approximately 21 years. However, my mother would let it cool down before inserting into the bird to prevent spoilage.
Those oysters-most delicious bits of the bird, and how many people don't even know? Also a good slicing knife with a toothy edge. Those are the two main points. Beyond that, you cover the basics concisely, bravo DCA. Is it Thanksgiving again so soon? : )
Most excellent presentation! Thank you for showing the technique, as well as talking about how to make the cuts with each knife. One Question. When putting the carved cuts back in the oven to heat and crisp up a bit, how long, and is the oven the same 350°F temp as originally cooked!?! Thank you again! Hope your 2021 Christmas is a Wonderful, and Merry Celebration!!!
So I’m hosting a Thanksgiving Dinner in two days. What time will you be coming? Maybe can you come about 4 hours early and cook the bird for me, too? 😛
A GREAT VIDEO BUT JUST ONE SUGGESTION, JACQUES PEPIN SUGGESTED REMOVING THAT WISHBONE FOR GETTING MORE MEAT FROM BREAST AND CUTTING OFF THE LEG ENDS TO BE ABLE TO PULL OUT ALL THOSE ANNOYING TENDONS.
Cutting off the breast like that was a great idea. I carved my first turkey thus year and that impressed the hell out of everyone. But uh... about the stuffing comment.... I've never gotten sick from making stuffing that way, nor my parents or my girlfriend and her parents. So, I'll think I'll just stick with it.
These people that are afraid to make stuffing in the bird don't know what they are missing. I have been doing it for 45 years and have NEVER had a problem with it.
PLEASE DON'T SAY STUFFING ANY TURKEY IS UNSANITARY AS WE HAVE BEEN STUFFING OURS FOR DECADES, AS LONG AS THAT STUFFING IS IN JUST BEFORE YOU ROAST THAT BIRD, ALL IS GOOD.
Thanks for the video! The great explanation really helped me to carve the turkey! I've ordered a couple of knives from your site (including boning and slicing ones) in order to ease process next time:) Unfortunately, today my order was canceled with nonsense explanation: "We're writing to let you know that order has been canceled because we did not receive a response to our emails and/or phone calls." Here is the previous email on Dec 5, 2019, 11:59 AM: "This is a friendly note to let you know that your order is still in process. Rest assured that it is in good hands! As soon as your order is complete, it will be shipped right out." I never had such experience with BladeHQ or Amazon... I wish I could thank you for the service, but, unfortunately, I cannot do so because of the absence of the latter.
Sorry for the trouble Viktor. I talked to our billing dept and it looks like they had some trouble with your billing address. If you wouldn't mind giving us a call with your order number they can get your straightened out. - 1-800-338-6799
@@knifecenter Thanks for the assistance. I had a conversation with your support representative, but they were not able to resolve the issue. A bit weird, since I use the same billing address on multiple online stores and never had such issues. Anyhow, it looks like I won't be able to order goods from your website. I still enjoy videos from your channel, though, and wish you a great success!
There's nothing wrong with stuffing a turkey as long as it is 165 degrees in the stuffing and you stuffed the bird right before placing it in the oven.
Hmm why it would be unsanitary to cook stuffing inside the turkey? Its gets more than 60 degrees celsius inside, so whats the problem? Oh now i see, you just didnt cook it through, its still red inside near the joints
It was cooked perfectly. The lighting seemed to accentuate the darker tones and make them appear redder than they were. Reason not to make "stuffing" inside the bird? Alton Brown explains it best: "Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be. And since the cavity is a perfect haven for salmonella bacteria, you have to be absolutely certain that the cavity is heated through to 165° F, which means overcooking at least part of the bird....which is evil"
I LOVE THIS VIDEO BUT PLEASE DON'T SAY STUFFING A TURKEY WHILE ROASTING IS UNSANITARY. I HAVE DONE IT ALL OF MY LIFE AND AS LONG AS THE STUFFING IS NOT TIGHTLY PACKED, NO PROBLEM!!
A regular Gordon Ramsey without the cursing...if I can say so. Now how about a little gravy making tutorial and don't forget the veggies, rolls and pies.
Not cooking stuffing in your turkey is just wrong. I would never not stuff my turkey. stuffing made on the stove top is gross and has no flavor. Also i have never tasted an non-stuffed turkey that tasted good. Stuffing adds a lot of flavor to the meat.
My man, you’re all about acknowledging it’s not going to go perfect, but the effort alone will improve the dinner. Thanks man!
The bloopers are the best part!
Well, ok second best, never heard of cross grain breast cut for easier chew. Can't wait to try this.
This is the best tutorial I’ve seen so far. Everyone learn from this. 😊
Simple!!!
Glad I watched this video. I'm cooking a turkey for the first time this year.
Let us know how it goes!
Nathan Crain same it’s my first thanksgiving meal I made myself.
Great video, David. I used some of these tips when carving our turkey for Christmas dinner today. (I know that, for Americans, Thanksgiving is the big ‘turkey event’, but up here in Canada, turkey is as big a part of Christmas dinner as it is for Thanksgiving.)
Thank you very much for putting this video together. I'm hosting Thanksgiving this year and didn't have a clue how to carve the turkey.
Update. It went smooth as butter. Turkey was beautiful and I was able to carve it up like I was a pro at it. lol
Actively brining our turkey. This was a great tutorial! Thank DCA.
Give me brine or give me death! -DCA
Nice job, David!
No stuffing in the bird for me and my family.
The back is my favorite part to eat. 😋
Worked out great after that instructions. Thank you
Dang, all these years I've been doing it wrong! Great demo, David.
Glad I found this video. All the other videos I have found all have the use of an electric knife what's really hurts my ears something awful. In fact this video might be my favorite because the person doing the demo is using a boning knife and a chef's knife without an electric high-pitched knife. Way to go! Thank you for this video demo and for accommodating me when not using an electric knife.
Who the hell uses an electric knife anymore lol.
@@drewrok78 - I use the electric knives still. I free range my own birds and this year I had 12 birds to do between 26 and 50 pounds. Free range birds are a lot tougher at the joints but also have better flavor.
Sure, if I had a tiny 10 pound turkey to carve I would do it all with a boning knife. You could also just pull it apart by hand because those little birds are so soft, especially when commercially grown.
Do a bird 5 times that size and then do 11 more and you’ll find out how much arthritis you have in your hands. So did I mention I also use my electric knife to fillet my fish?
Wish i watched this before carving my turkey this year, I'll watch it again next.
Amazing demonstration! Now I'm craving.
Now I understand your love of the fixed blade.
Man, your commentary is awesome. Thank you.
That turkey looks delicious, tender and juicy 😋! Great cutting skills Mr.
You the man DCA! Happy Thanksgiving!!
David, I followed your video to carve my first turkey, and someone commented that it looked like it had been carved at a restaurant. Thank you!!
That is awesome! Glad it helped :) -DCA
Brother, I have always done the carvings at the dinner table (for show and effect of course 😉 ) however there was a lot of sliding around and I sometimes needed a pair of helping hands.
Now that I have looked at your method and especially the approximate 30 minutes post roast rest ,I think I will outshine myself this year. I also think aunty -divorcee -Jenny (my fiercest criticist)will not be rushing back to her home. Merry Christmas to you buddy.
Check out Dave with the knife skills!! Awesome demonstration. Happy Thanksgiving to the KnifeCenter crew.
Very nice job David, I learned this method on the cooking channel years ago and it also works for rotisserie chickens. Keep up the good work.
Thank you for a great video
A GREAT VIDEO FOR ONE MAIN REASON, UNLIKE MANY CHEFS YOU DON'T WASTE ANY MEAT TO MAKE YOUR PLATTER LOOK GOOD. MY FAVORITE PART OF THESE GREAT ROASTS IS THE BACK. SO MUCH FLAVOR IN IT ESPECIALLY IF STUFFED!!
IT APPEARS YOUR CAPS LOCK IS ON!!!
1st!!! The Dinner with David Show!!
I was winging this last thanksgiving and I popped the joint out of the socket on both legs they are kind of like puzzle piece's
Thanks for the videos, very informative! Now that the turkey is trimmed, what do you say about a Spyderco Military from you guys in Cruwear and that smooth G10 for under the tree...just putting that out there
Bless you Sir... I have been doing it all wrong. For that, I'm buying a set of knives.
Excellent job guys! Very well done video 👍🏻
Tip: Put the platter on the toaster before plating. Keeps it nice and warm.
HAPPY THANKSGIVING EVERYONE!!!
✝🦃🍻
Great video. Thank you!
I ate stuffing from the Turkey cavity for approximately 21 years. However, my mother would let it cool down before inserting into the bird to prevent spoilage.
I was a little worried at first, but you did a good carving job, congrates
Those oysters-most delicious bits of the bird, and how many people don't even know? Also a good slicing knife with a toothy edge. Those are the two main points. Beyond that, you cover the basics concisely, bravo DCA. Is it Thanksgiving again so soon? : )
Wish I saw this before Thanksgiving
Hmmm love my turkey pink!!!
It was cooked perfectly. The lighting seemed to accentuate the darker tones and make them appear redder than they were. Cheers!
Very cool, I've always managed to do a decent job, but I was just going at it with no plan or direction lol
Most excellent presentation! Thank you for showing the technique, as well as talking about how to make the cuts with each knife.
One Question.
When putting the carved cuts back in the oven to heat and crisp up a bit, how long, and is the oven the same 350°F temp as originally cooked!?!
Thank you again! Hope your 2021 Christmas is a Wonderful, and Merry Celebration!!!
Each oven is different so I can't give you timing... but a few minutes under the broiler can do wonderful things to the skin. -DCA
Thank you so much DCA. Could you please help us with a part of the process sweet little pig carving, next time ?
I like to wear winter mittens when I carve the turkey.
Good stuff, David! Definitely got my well-deserved 👍
Next video is how to properly amputate a human leg?? S30v, s90v or stainless 440c for the procedure. Which steel is best?? Just an idea.
At 5:00 what was the plastic bag looking thing sticking out, giblet bag possibly, :/
No carving at the table like in a Norman Rockwell painting???
He was a good artist. Not a good cook! :D
Carve, schmarve! Where's my plate!!
Come on down!
LOOKED GOOD!!!!!!
So I’m hosting a Thanksgiving Dinner in two days. What time will you be coming? Maybe can you come about 4 hours early and cook the bird for me, too? 😛
Great video! love the knowledge, but, technically not unsanitary to stuff the Turkey
Oh you can totally cook the bird enough so that the stuffing reaches safe temps. Just good luck doing that without overcooking the white meat. -DCA
@@knifecenter honestly, you’re correct about that touché
I love the internet
A GREAT VIDEO BUT JUST ONE SUGGESTION, JACQUES PEPIN SUGGESTED REMOVING THAT WISHBONE FOR GETTING MORE MEAT FROM BREAST AND CUTTING OFF THE LEG ENDS TO BE ABLE TO PULL OUT ALL THOSE ANNOYING TENDONS.
Cutting off the breast like that was a great idea. I carved my first turkey thus year and that impressed the hell out of everyone. But uh... about the stuffing comment.... I've never gotten sick from making stuffing that way, nor my parents or my girlfriend and her parents. So, I'll think I'll just stick with it.
These people that are afraid to make stuffing in the bird don't know what they are missing. I have been doing it for 45 years and have NEVER had a problem with it.
"But that's okay"
Jacque Pepin couldn’t do a better job!
thank you so much, sorry to say for 60 years i've been doing it wrong.
PLEASE DON'T SAY STUFFING ANY TURKEY IS UNSANITARY AS WE HAVE BEEN STUFFING OURS FOR DECADES, AS LONG AS THAT STUFFING IS IN JUST BEFORE YOU ROAST THAT BIRD, ALL IS GOOD.
Yup. Amazingly, millions of us have eaten stuffed turkey for many decades.
Totally agree. If I may add… add the stuffing loosely to the cavity and don’t overpack. Happy Thanksgiving.
And if your still afraid cook your stuffing ahead of time so you can put it in the bird cool and at the same temperature as the bird.
Thank you very helpful video 🙏🏻Happy thanksgiving .
Same here, we've always cooked the stuffing in turkey, for years just as my mom before me. No one has ever gotten sick, ever.
Thanks for the video! The great explanation really helped me to carve the turkey! I've ordered a couple of knives from your site (including boning and slicing ones) in order to ease process next time:)
Unfortunately, today my order was canceled with nonsense explanation:
"We're writing to let you know that order has been canceled because we did not receive a response to our emails and/or phone calls."
Here is the previous email on Dec 5, 2019, 11:59 AM:
"This is a friendly note to let you know that your order is still in process. Rest assured that it is in good hands! As soon as your order is complete, it will be shipped right out."
I never had such experience with BladeHQ or Amazon...
I wish I could thank you for the service, but, unfortunately, I cannot do so because of the absence of the latter.
Sorry for the trouble Viktor. I talked to our billing dept and it looks like they had some trouble with your billing address. If you wouldn't mind giving us a call with your order number they can get your straightened out. - 1-800-338-6799
@@knifecenter Thanks for the assistance. I had a conversation with your support representative, but they were not able to resolve the issue. A bit weird, since I use the same billing address on multiple online stores and never had such issues. Anyhow, it looks like I won't be able to order goods from your website. I still enjoy videos from your channel, though, and wish you a great success!
Man that bird looks tasty
I've been carving the breast wrong for a long time. Thanks. Who said you can't teach an old dog new tricks.
There's nothing wrong with stuffing a turkey as long as it is 165 degrees in the stuffing and you stuffed the bird right before placing it in the oven.
Now I'm hungry... Curse you David C Anderson!!!!
Who else is watching after they already carved a turkey
Turkey should rest as long as it cooked
Hmm why it would be unsanitary to cook stuffing inside the turkey? Its gets more than 60 degrees celsius inside, so whats the problem? Oh now i see, you just didnt cook it through, its still red inside near the joints
It was cooked perfectly. The lighting seemed to accentuate the darker tones and make them appear redder than they were.
Reason not to make "stuffing" inside the bird? Alton Brown explains it best:
"Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be. And since the cavity is a perfect haven for salmonella bacteria, you have to be absolutely certain that the cavity is heated through to 165° F, which means overcooking at least part of the bird....which is evil"
@@knifecenter oh, ok, didnt know salmonella dies at 165 degrees. Thanks for the info
Cheers!
Unsanitary to cook stuffing inside the bird?
Wow, let it sit fir 30 min first? Feel like it'll be gettin cold lol
Turkey salad?
Is the turkey done? I see a lot of blood.
Those off the shelf gloves are probably dirtier than your hands
I stopped watching at the Stuffing comment lol
I LOVE THIS VIDEO BUT PLEASE DON'T SAY STUFFING A TURKEY WHILE ROASTING IS UNSANITARY. I HAVE DONE IT ALL OF MY LIFE AND AS LONG AS THE STUFFING IS NOT TIGHTLY PACKED, NO PROBLEM!!
A regular Gordon Ramsey without the cursing...if I can say so. Now how about a little gravy making tutorial and don't forget the veggies, rolls and pies.
The secret ingredient when I make turkey gravey... ginger! -DCA
@@knifecenter Wow great idea ginger makes everything good. : )
Why is Seth Rogen doing cooking shows
Never mind unsanitary, stuffing is gross.
Not cooking stuffing in your turkey is just wrong. I would never not stuff my turkey. stuffing made on the stove top is gross and has no flavor. Also i have never tasted an non-stuffed turkey that tasted good. Stuffing adds a lot of flavor to the meat.
I don’t trust my bird. Birds are not to be trusted.
This is just a commercial.
Did he not wash those gloves before he used them???