Gobble Gobs of Gobbler
November 21, 2007 7:59 PM   Subscribe

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.)
posted by rouftop (19 comments total) 6 users marked this as a favorite
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!
posted by serazin at 8:15 PM on November 21, 2007

People doin' what they do best is always a good show. Thanks for this.
posted by Faux Real at 8:29 PM on November 21, 2007

Yield is everything to a butcher. That's the best person to learn from.
posted by kuujjuarapik at 8:30 PM on November 21, 2007

That guy is a total stud.
posted by dhammond at 8:39 PM on November 21, 2007

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!
posted by amyms at 8:47 PM on November 21, 2007

I am all over that shit.
posted by mr_crash_davis at 8:57 PM on November 21, 2007

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.
posted by CitrusFreak12 at 9:11 PM on November 21, 2007

This is awesome, and very, very helpful. Will come in handy tomorrow. Thanks.
posted by koeselitz at 9:13 PM on November 21, 2007

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...
posted by Flakypastry at 9:27 PM on November 21, 2007

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.
posted by mrzarquon at 9:42 PM on November 21, 2007

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.
posted by device55 at 9:53 PM on November 21, 2007

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.
posted by Phanx at 11:37 PM on November 21, 2007

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.
posted by Alt F4 at 2:54 AM on November 22, 2007

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).
posted by creasy boy at 9:37 AM on November 22, 2007

"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.
posted by bz at 10:03 PM on November 22, 2007

patter == platter
posted by bz at 10:04 PM on November 22, 2007

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]
posted by LMGM at 10:40 PM on November 22, 2007

I defer to your evidence, bz. How long did you rest it for?
posted by Phanx at 6:00 AM on November 23, 2007

At least 30 minutes, tented with foil. It was a big turkey, about 20lbs.
posted by bz at 9:03 AM on November 23, 2007

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