I get so much strife from my wife, for my lack of carving skills.
So I've hooked up with one of the best carvers in the world,
Paul Kelly, to show me the way.
Paul, how do you carve a turkey?
Well first of all what you don't do is start hacking away at the turkey and just carving the bits off that you like.
But I want the breast meat.
Slow down.Calm down.
So what do you do first?
First of all you get a nice sharp knife, it does make a difference.
We're going to take the wing off, put that to one side.
Now, cut down through the thigh skin, and that releases the leg. Then
you can put the bird and the breast,
and you can peel the whole of the leg back.
An now you could of course cut the whole breast but we're going to go a step further and
we're going to take the whole breast bone off.
The breast bone runs down the middle of the bird there, we're going to cut
that down, following the line of the bone.
And what you can do is use your carving fork, just to open it up.
Just so you can see where the breats is, and take the whole of the breast off.
That's huge.
So you get an amazing piece of breast meat. You'll get up to 52% more breast meat off one of these Turkeys
than you would a standard bird.
Now, lets not forget these beautiful shoulder oysters.
The next top tip, is a baking tray.
Okay. Right.
This is the best of the best. Do you see that?
It's skin will taste nice, and if you put it back into the baking tray,
take the leg skin off as well,
Are you making, like, turkey crackling?
Turkey crackling. You've got it in one.
Take that bit of shoulder skin off, so put that back in the oven,
For about ten minutes, and you get the most amazing turkey crackling.
So you've got the breast there.
This is, this is big, cos everybody somehow destroys a turkey breast.
And that's because they try to carve it on the bone just by going uh-uh and hacking away at it.
By taking it off the bone, now you've got the whole of the breast there and you can start to carve it,
into lovely equal servings.
And you're actually making your job a lot easier.
So much easier.
Don't panic about having to get the bird carved very quickly, you kow this bird's been out of the oven now
for two hours and it's still warm.
And there's this big thing isn't there, when you take the turkey out of the oven, you jump on it
with a sleeping bag and a load of tin foil and a load of blankets
to keep it warm, that's a disaster.
When the turkeys up the temperature, then you got to get the heat out of the bird,
otherwise it will overcook.
And that's why everybody has dry turkey.
Now here's the other thing, because we dry pluck our birds, it means that we can draw all the sinues
out of the leg.
So when you carve the drum stick you get beautiful slices of meat that's not full of sinue.
That dark meat there. That's the sign of quality in all poultry.
That eans it's mature. When you get a chicken now, a standard chicken,
the leg meat is pretty much the same colour as the breast meat. That's because it's so young, it hasn't done
anything, and the myoglobin hasn't built up to give it that lovely dark colour.
The what globin?
Myoglobin. That takes the oxygen to the muscle.
It's like science here you know. Science classes from Paul Kelly.
A quick recap on how to carve your turkey.
We're going to break it down to it's primal.
So what you do is, you take the wing off first of all,
then you take the leg off, and then you cut the whole of the breast,
off the bone, so then on your carving plate, you've got a leg, you've got the breast,
take the skin off, put that onto a baking tray, season it with salt
into the oven. And then you've got your breast and your leg that you can carve into nice
even slices to serve up. Get your stock piping hot
from the bird, and pour your juices over.
This right here, is perfection on a plate. It really upsets me
when people say that turkey is dry, flakey, it hasn't got any flavour. Taste that.
Okay, I'm going to go for some dark meat.
Oh my God, that is so juicy.
So that's it. Wait a minute.
What about the turkey crackling?
Oh God,yeah. One moment.
Yep, there's turkey crackling. The best bit. I've never had Turkey crackling before.
Well remembered. Well remembered.
So there's your turkey crackling. And yes it is, it's done. And do you know how it's
perfectly done? Is when you pick it up with a knife, it doesn't all flop over the sides.
Put a bit of salt over that, and then what I do is just cut lovely slice. This is
absolutely stunning and it's really, really good for you.
It really is.
Oh man. IS that not good? Oh bro.
It really is, isn't it?
Isn't it a bit mourish.
It's super mourish.
I'm DJ BBQ, he's Paul Kelly, if you want to subscribe to the channels, Food Tube is there,
DJ BBQ is over there
and Paul Kelly's website that holds all his information is down below. You guys rule.
Happy Christmas everybody.
There we go.
Happy Christmas.
Happy Holidays.