Carve a Turkey like an Expert

    Published: 06-16-2009
    Views: 14,130
    Chef Daniel Traster breaks down the science behind carving a turkey.

    Chef Daniel Traster: We are going to begin, we make a small cut in the skin to get through, to separate the dark knee from the rest of the carcass.

    Put your knife in, to reach where the knuckle is, as you pull down, you will see the knuckle comes right out of the cooked turkey. So you can put your knife right through, and separate that meat from the turkey and then pull it away very easily. We want to separate the drumstick from the thigh, and again there is a knuckle keeping them together.

    So you are going to make small cut, so you can find that knuckle, and then put your knife, right in between to separate the joint. Now you have the thigh, and the drumstick, then you just pull the bone out, holding the meat flat. You now a boneless thigh, which you can slice, the grain, the fibers of the meat run in to certain direction. Cutting across them help to make it tender.

    For drumsticks, slice down to create slices of meat off the drumstick. Turning and rotating the drumstick, to make sure we get all of the meat off. Right now, I am going to show you how to remove the breast, from the rest of the carcass. So we are going to cut a single slice on either side of that breast bone from the rest of the carcass. Put one hand firmly against the breast, and separate it from the rest of the carcass, and then where it sticks, just slide your knife keeping it close to the bones so you don't lose any meat against the bone. Once you have it fully pulled away, just take one slice and remove it fully from the carcass. To carve the meat, you will notice that the meat fibers run in one direction. To keep them tender we are going to cut across as meat fibers. Thank you very very much for watching with me, and learning how to carve a Turkey.