Comments on: Gobble Gobs of Gobbler

Gobble Gobs of Gobbler

rouftop — Wed, 21 Nov 2007 19:59:42 -0800

How to carve a turkey to get the most meat out: A butcher takes on a cooked turkey. (6.5 minute video, following a 15 second ad.)

By: serazin

serazin — Wed, 21 Nov 2007 20:15:38 -0800

I haven't eaten turkey in 20 years, and I don't plan to have one in the next 20 years, but I found that video riveting!

By: Faux Real

Faux Real — Wed, 21 Nov 2007 20:29:57 -0800

People doin' what they do best is always a good show. Thanks for this.

By: kuujjuarapik

kuujjuarapik — Wed, 21 Nov 2007 20:30:03 -0800

Yield is everything to a butcher. That's the best person to learn from.

By: dhammond

dhammond — Wed, 21 Nov 2007 20:39:28 -0800

That guy is a total stud.

By: amyms

amyms — Wed, 21 Nov 2007 20:47:17 -0800

Very cool, but I prefer to slice the breast and then just hack out chunks of dark meat. My family eats like ravenous hyenas anyway. After everyone has their fill, I pick at the carcass for the remaining meat and use it to make stews and casseroles. But, if I ever need to impress my dinner guests, I'll know how to do it!

By: mr_crash_davis

mr_crash_davis — Wed, 21 Nov 2007 20:57:24 -0800

I am all over that shit.

By: CitrusFreak12

CitrusFreak12 — Wed, 21 Nov 2007 21:11:19 -0800

Sent it to my dad. That was great to watch, and my dad has always done something similar, so I think it'd be easy for him to pick up a few tips from this guy. Then again, much like amyms' family, I'd be just as happy with a whole turkey and time to spare. I do the same thing with whole rotisserie chicken.

By: koeselitz

koeselitz — Wed, 21 Nov 2007 21:13:38 -0800

This is awesome, and very, very helpful. Will come in handy tomorrow. Thanks.

By: Flakypastry

Flakypastry — Wed, 21 Nov 2007 21:27:35 -0800

That was useful, but...I really wish that he had taken his rings off before handling that food. Especially since one of those rings had set stones, with lots of places for food to gather. Bacteria farm, anyone? I certainly hope that he doesn't wear them when butchering meat...

By: mrzarquon

mrzarquon — Wed, 21 Nov 2007 21:42:00 -0800

I just sent this to my dad also. We had the reverse father son bonding experience last year, you know when your dad is supposed to show you how to carve the bird, but I ended up giving him some pointers on it instead that he did not think of. I wonder for how many people carving / cooking their first turkey on their own is a sign or symbol of becoming an independent adult? I know for me it was a big day when I realized that I was in charge of cooking and carving the turkey for the first time.

By: device55

device55 — Wed, 21 Nov 2007 21:53:01 -0800

I cooked and carved my first bird 3 years ago, I've done it every year since -- It was definitely a symbolic rite of passage for me. I think the first time you cook and carve a bird for your significant other's parents is a pretty big milestone too.

By: Phanx

Phanx — Wed, 21 Nov 2007 23:37:05 -0800

Interesting, but I don't think the top priority is really getting the maximum amount of meat off the carcass. This method basically leads to turkey that is efficiently sliced, but more or less totally cold. He says piping hot gravy will sort that out, but I don't think so.

By: Alt F4

Alt F4 — Thu, 22 Nov 2007 02:54:32 -0800

That was great. Such a different approach, compared with my family's typical "hack down through the meat until you hit bone, and then wiggle the knife around until some meat comes off" method.

By: creasy boy

creasy boy — Thu, 22 Nov 2007 09:37:52 -0800

This method basically leads to turkey that is efficiently sliced, but more or less totally cold. This struck me too...also he seems to toss aside the skin from the breast, which strikes me as crazy...I live for the skin. If I had my druthers I would eat nothing but animal skin and vegetables all day long. But at the very least it seems like a good idea to cut off the legs and wings first, like this guy did, before getting around to hacking slices off the breast. I will try this tomorrow (I am celebrating a day late).

By: bz

bz — Thu, 22 Nov 2007 22:03:40 -0800

"This method basically leads to turkey that is efficiently sliced, but more or less totally cold." Not true at all. I used the method this evening on a quite warm (but not untouchably hot) bird and much of the meat was at a pleasant serving temperature. I even laid out the patter as shown. The only things I had a little problem with were the drumettes. They fell apart. Oh, and wishbone mysteriously went missing.

By: bz

bz — Thu, 22 Nov 2007 22:04:06 -0800

patter == platter

By: LMGM

LMGM — Thu, 22 Nov 2007 22:40:22 -0800

all great, but I'm appalled that he left behind the oysters (I think that's what they call them in English). The two oyster-shaped muscles that connect the wings to the back of the bird are the most tender bits of the dark meat. I was actually kinda disappointed that he didn't show you how to get at all the extra bits of meat that hang on the bird when you take off the breast and thighs. That's some good eats, kids. [not an alton brown]

By: Phanx

Phanx — Fri, 23 Nov 2007 06:00:25 -0800

I defer to your evidence, bz. How long did you rest it for?

By: bz

bz — Fri, 23 Nov 2007 09:03:31 -0800

At least 30 minutes, tented with foil. It was a big turkey, about 20lbs.