- Wait, wait, wait.
Duncan got this wonders voices here listen.
- And his is the point I do a bit of artistry.
- Artistry.
(upbeat music)
- So today I'm gonna be reviewing
other dad's turkey curving skills.
- Christmas time I'd say yeah,
I'm normally the one that gets the job of curving.
So normally my the wife cooks it.
- It depends if I'm feeling bold enough to do it
because I always worry that
it might look like a scene out of psycho.
- I know a few friends of mine who have
like popular turkey carving sets.
They have specialists knives and make proper latch.
That's them man, I just want food.
- I'm looking for something that looks fairly even.
Something that doesn't look like is about three foot thick
on one bit and about quarter of an inch thick on another.
It needs to look fairly even.
- Nice long piece, a big solid piece of turkey,
that'll sit nicely on your plate.
- Bring on the carvers.
(upbeat music)
- Looking at Duncan's thumbnail right now.
Yo, this guy is serious.
- Wow, look at that set up.
- Christmas wouldn't be Christmas without a turkey.
- Wait, wait, wait.
Duncan's got like an Attenborough voice.
"Christmas was not Christ..."
ooh is like, ooh bro, like yo.
- Now it may look like I know what I'm doing
- It doesn't
- But I don't.
(laughing)
- I have some implements at hand,
I have a skewer.
- Skewer?
- I don't have a clue what it's called.
So I stick it in there.
- Not on the side
- I have a knife.
But I'm missing something
and I can't go any further without it.
- What are you missing?
- What you're missing.
What's he not got?
- Thank you.
Turkey won't be turkey without wine.
- Man needed a glass of wine.
- Absolutely, love your work.
- And this is the point where I get stuck in,
and I do a bit of artistry.
- Artistry.
Oh, he even changed angles, yo.
- [Duncan] Now this is the bit where
I ran the old skewer thing
into the bottom.
- I think he's far too close to the bottom,
your balance is off
- [Duncan] Not adding work.
Right? Let's take that out.
I need to get this a little bit closer.
- Do you know why?
Yeah. The fork thing is too far back, bro.
He needs that.
He needs to get it back.
- I say we get on to
- [Duncan] oh, juicy stuff.
- Oh, that's juicy
- Oh, it's a lot of moisture in it.
- You see, that's a good slice man.
That's a good thickness
- Oh, look at that slice
that's it good one,
that's a good one.
[Indistinct]
- [Duncan] Not bad for a first attempt
I'm actually quite proud of myself.
- Yo, this guy can carve man,
these slices are healthy.
I'm having Christmas at Duncan's house definitely,
I like this guy.
- What Duncan's done here is
he's done that thing where he says,
no I'm not very good at this.
And then turns up and smashes it.
- Very juicy bird.
- [Duncan] Here we go,
Oh, emerges, oh no
It looks like jelly.
- Turkey jelly is that thing?
- He really concentrated on this one, look at that.
[indistint]
- I don't think I'd be too disappointed
if I was doing this on Christmas.
- Yeah, I think everyone else
needs to get judge on that one.
- That is how you slice a turkey on Christmas day.
- Oh, That is how you carve a Turkey on Christmas day.
- Well to me excellent job Duncan, really good.
I'm not sure about the turkey jelly.
I didn't know that was a thing
- Well for a turkey that size
I would expect maybe 20 slices.
The way he was cutting
he was supposed to get get 10 out out of that.
- Listen, I think Duncan's carving was like,
real premiere stuff, man.
I think I give thim a good solid 9.5.
- Yeah. I was thinking of seven,
but honestly I think bringing a glass of wine
and bumped it up to a solid eight.
- I'll give him seven because technically
carve was faulted,
yeah, they were still slices.
(upbeat music)
- Oh, he's quite a confident guy in front of the camera.
I've got high hopes for Gerry man.
Come on Gerry, bring her home to us.
- Oh, so I'm Gerry Jay today.
I'll be showing you right, Gerry
how to carve a turkey.
(laughing)
Turkey yeah, you probably, you probably known these
How's do you carve turkey.
- another very similar.
- Okay, good, good.
- Sorry. What's a Turkey?
- Anyway, I wanna show you how to carve a
(all laughing)
- I'll show you how to carve a turkey
- Bro, get your stuff together, man.
Come on,
Yeah, you do it again.
Go.
(upbeat music)
Am Gerry Jay today,
I'm gonna show you how to curve a turkey.
- Nice
So, I got the tools necessary
(knife squeking)
- See he's sharpening his knife.
He's that guy I was talking about
that you can really take it seriously.
If you have like,
knife sharpening equipment for turkeys,
bro, Gerry, you better caught this turkey well well,
you know
- Just to hold it steady
- Oh, he is put it in a little angle,
that looks interesting.
- Not too thin, a little bit thick
- That's my guy, man.
You don't need it too thin be doing it thick,
you just want a good mass.
You don't to look greedy
but you don't want to be hungry at the same time.
This is my guy, man.
- Oh, that's a nice clean slice.
- It's just the first slice, and look at that.
- I'm impressed, that makes mine seem awful
- can you be proud to have that, can you?
- Yeah, you know
I would be very proud
- So where did you put that Turkey Gerry,
let's us have a look at it.
- It's a little bit thicker just to show you.
- She's doing a really good job here.
He's got the skewer in an angle and he's like that,
so he's got a good look with this.
So it's, I mean it's flopping over quite nicely.
- It could be a little thicker, but that's a good one.
That's a good one.
- That's an impressive technique right there.
Really impressive technique.
Now, I've got a swing of things now you see.
- Yeah
- And it's not like taking candy from babies,
don't take candy from babies.
- No, don't do that.
No, we don't do that.
- He's on these fourth slice now, so he's looking good.
(laughing)
- This is natural for me.
I didn't get taught this.
(laughinh)
- You can't learn this all.
- So I think you can see you've not been taught.
- It looks stuck there,
it's not down to me, that's down with the Turkey
(laughing)
- It's the Turkey's fault.
There's a bit hang you off for the essence slice properly.
So it's the turkeys fault is not his,
- I'm still interested to see where that first piece went
now you see all the rest is going on the board
and the first piece went off camera
somewhere out of the way.
- Yeah. I've got to say I'm impressed,
Gerry done a good job there.
I'm pretty damn impressed with what you've done there.
- Yeah, it looks good,
it looks really good, man.
- This is impressive
this is impressive.
- Am gonna give that to the dog,
oh, I don't have a dog
He's still going,
he's on his 15th slice now.
- Gosh, we're gonna be having this every year.
[indistint]
- You see what's happening now is, is the angles game.
That's what's happening, that's why it's not a full slice
cause it's carving away
rather than keep getting that knife straight.
- Like his Turkey's really like,
becoming quite lopsided you know,
bro, cut it straight down, you know
It's in and angle,
now it got nothing to do with me
this is the birds.
- Oh, It's the bird.
- Blame the bird,
blame the bird.
- It's asymmetric turkeys.
- So what I'll do,
I'm just gonna cut down here just to give yourself a nice
See, this slice is my slice right here.
- That's a slice of turkey.
Look at that one.
(laughing)
- We're still here man, cutting this Turkey mate.
(pitched tone)
- Let's have a look, final product.
- Wow.
- Look at that.
- Gerry Jay, this has been how to carve a turkey
(clapping)
Really good start, but just got a little bit away in view,
halfway through I thing,
resulting with a piece that looks
more like one of the great parents.
- Yeah, my overall score there.
Six out of 10
and that's with the presentation on the plate.
Yeah. Six out of 10 'll give that.
- The score out of 10.
I think I'll give him a solid seven.
For me, those slices were just like not symmetrical,
they were very like top was really thick
and then it became quite thin at the bottom.
And I just feel that's not good turkey man
Come on.
- Yeah. I think we're looking at seven
that was a really good effort,
really solid effort seven.
(upbeat music)
- There is a Turkey in the middle of the table with a knife.
Just stuck
(clicking sound)
or screws up right at the top of it.
That's a good bit of art, that is.
- Why i intend to do is, I tend to use a serrated knife.
- Oh, serrated knife
- I just think you just carving through the meat.
[indistint]
- You know like when you're cutting bread
or when you cut the bread, it just has a,
you know a real nice
- Because of the texture and density of the bread, Michael.
- I tend to treat my Turkey.
- Where is he going with this?
- Like you treat your bread,
- Like bread, but not bread.
- Okay, I'm not liking this.
Don't put your Turkey in the toaster.
- So, get my poke by Pitchfork thingy.
- Pitchfork
- No one knows what it's called.
- This is a carving fork
Is that not what they are called?
- Kind of eyeballed what looks
like half an inch.
- Bit of an eyeballing going on here.
Very confident presentation here from Michael
I'm liking this
and then it's just about,
yeah, that's about half an inch.
And let you just cut through
- Looks very thick to me.
- Real smooth.
- You know, you look like you're pressing
kinda hard there Michael.
- It's not smooth though.
- It looks like he's sawing a bone.
Rather than cutting a piece of turkey.
- Back and forth, there we go.
- Never carve on a concave plate,
you're probably scratching on the plates.
- I'm gonna have to knock him down on my mocks
a little bit because he's using that serrated knife.
You're not sure that was the best move there.
- It doesn't matter, but yeah
- Isn't that a strong pushing,
chopping board.
- And again - Chopping board.
- Oh, yeah, quickly adjustment
good thinking looks the part.
If you come to my house for Christmas.
- Which I might do.
- You don't wanna get a thin slice.
- They don't feel like, the turkey
It took, he's probably got one, two, three, four, five, six.
he probably got about eight slices out of it.
So that gives you an idea of just how
just how thick those slices are.
- He's made sure we're cut out, hasn't he?
Look at him cut through that.
- Beautiful.
- It looks neat, which they do
because you haven't sliced the very thin,
So you made your job very easy.
That's what I'm say about it, it does look good though.
- My Turkey carving skills guys, what do you think?
- My take home message for Michael
is treat the turkey like bread.
I've never thought of really thinking of turkey like bread,
but see why you went with that.
- Am going to give Michael a six,
am merging down because of the plate error,
which was a big error.
I don't think you should use the serrated knife.
Slices looked a little bit thick,
so I'm going to give Michael a six.
For the chunkiness side of it, I'll got to go with a 7.5.
(ding sound)
- Yeah, I think an eight for Michael,
(ding sound)
like he did a really good job.
Impressive, well done.
(upbeat music)
- He knows like an easy go bad man, he looks so chill.
Like nothing can disrupt this guy's vibe at all.
He's chi is like so alined.
- So what I think I need to do is get rid of the skin.
- Yo, He's getting rid of the skin
- Oh don't take the skin off John.
No Gelly's he's taking this
there's no need for that John.
- There he go,
I think that's going to come back and bite him
- No, no.
You lost the point already
bro, You're definitely not getting the 10
looks like we are going nuts,
especially the bird John.
- Well, I do need to point out as well actually.
- Very impressive chopping board there john.
- He's not going on about his knobbly bits
but I won't go into detail on that.
- Let's go and get in there,
nice even strokes like this.
- Oh your angle there John
You're coming down there mate.
- Nah, it's too thin man.
- And right down to the bottom.
- John it's too thin.
- So, I'll showcase the first one
- Drops it there, isn't it?
John, come on mate.
It's all falling apart man.
- Yeah, that's a practice one John.
- Maybe the first one is always rubbish,
the first slice always been.
- Yeah. So we'll try it.
We'll slightly thicker
that didn't work trying nice and thin.
- Not too thick though John, they're not steaks.
So we'll try again to get in there.
- I think he's learned his lesson on the first slice
- Al right? You redeemed yourself half a point back.
- But instead I'm going to slice something nice and thin.
Until I make like that one for sandwich
No man, John.
Well, this is, listen.
We're not making turkey sandwiches
we're having turkey for Christmas dinner.
- Nice and thin, let's see how thin I can get it.
Let's see if I can get it waffle thin
- Waffle thin.
They are only pie on the references here, well nice job
- I think in the problem is I was rushing everything wrong.
So if I'd say actually that's looking quite good,
I'm quite depressed.
Impressed. Sorry, wrong word.
- So that's the.
- There's there's there is no slice.
(Michael laughing)
There there's slice there man.
- You're strange John because
you're man handling the turkey a lot.
(laughing)
- Yeah, let me try and get
- Oh, He found the string.
(laughing)
- He just took the string off.
- You probably want to get rid of that.
- School boy John
[indistint]
- We can string down Turkey
(laughing)
- If you imagine what I said at the start,
totally ignore that, right?
Leave the skin on
- Exactly, Keep the skin on.
- Yeah, I love is he backtracking on taking this kid off.
He's like, that's how not to do it,
this is how you do it.
Lovely job.
- They're still too thin.
This guy is just, it's just too thin.
- Now look at that
- That is a doorstop.
- Get thickness on that one.
- Back in there I thought to myself
I want to change this up a little bit.
I'm just gonna, slightly different techniques I'm gonna do.
And instead of all this seductive slow carving.
- Seductive carving, that's a new one.
Hadn't heard that one before John.
- So let's get in there and cut it nice and quick.
Actually that's captive.
- Don't get over confident John.
Don't wanna mess up at this late stage.
There we go.
See? Yeah, no you've redeemed yourself, man.
A few more points back.
I know you all love that closer look.
So get ready for this.
I'll Come to see what you are thinking
(Gerry laughing)
I must say the end product is all right.
You've got lots of, lots of different slices of Turkey
- Enjou everybody, I hope you like it
Out of respect.
If I went to John's house, I let him carve it.
But if he was quite liberal and was like,
he wants to curve turkey,
i'll definitely jump in on it because sorry
I actually don't cordone such small slices of Turkey.
Nope.
It was half the way through the job.
before he got his perfect slice?
I'm also use fingering the Turkey quite a lot.
I wouldn't
I wouldn't advise it going his fingering Turkeys
I think I'll give him like a five.
I'll give him a six out of 10.
Can I, as I would have been a seven
but taking the skin off was an error
Seven out of 10.
Well, it's good because there's always room for improvement.
I've just discovered I've won the carving competition.
(laughing)
wanted to say, thank you very much.
Thank you for voting my carving the best.
Ah, all good, fun.
Thank you very much in a very Merry Christmas to you all.
Thank you.
(upbeat music)