video : You're Doing It All Wrong
How to Carve a Turkey with Mark Dommen
By Meredith Arthur and Blake Smith
Mark Dommen, chef-partner of San Francisco’s One Market Restaurant, advises viewers against the wrong approach: Do not use a dull knife, do not carve at the dining table (as much as you might want to), and do not hack at your bird willy-nilly. For a full list of dos, watch the video.
The oyster was left out =/
Legs are a little to raw for my liking!
Alright, Thats How I've been doing to my BBQ grilled turkey, "A.LL WRONG"...Good job dude but Slicing it sooo perfect is gonna take a looong time for me at least!! Anyway, thanks for the tip...:-)
Love it, thanks. I'll compromise on roasting with stuffing in, but the major insight here is removing the breast meat in one piece then slicing across the grain. Looks beautiful, tender, and actually way more efficient that tying oneself in knots trying to carve perfect slices off the breast of the bird.
That's so cool how he reassembled the bird.
While Chef Dommen did a fairly good job of carving the turkey, he still left a ton of meat on the carcass. There is a way to strip the turkey of virtually every bit of meat on it wasting almost nothing. Start by tipping the turkey so it's standing on the narrow end of the breast. Remove the wishbone by gently scraping the thin covering of meat overlying it and either cutting or pulling it out. Make a scoring cut across the keelbone just to separate the two breast halves. You can now peel off the two halves of the turkey from the ribcage without using a knife. Sometimes the thigh portions come with it, sometimes not. From this angle, once the breast portions are separated, the thighs can also be torn out, again leaving almost no meat behind. The breasts and thighs can then be carved into serving portions (against the grain per Chef Dommen's advice). This works with all poultry since their anatomies are basically the same. Your guests will be amazed at the speed and efficiency with which you separated the meat from the carcass.
Is it easier to "Do it all right" when you under cook the bird and leave a ton of meat on the carcass? That bird is really under done. Even the white meat is pink.
I always like to carve mine at the table in high hopes that an errant piece with hit my MIL.
On second thought a little MR turkey might be good for her.....
Thanks for the tip! ;)