I mean this with deep respect, this chef should have been on the TV show "The Sopranos". man, this guy not only knows what he is doing, he can SPEAK to the Camera, without sounding dumb. He is loud and clear, he makes sense, he is fun to watch and hear. Wish all youtube was this good.
This is thw best video I've come across. I watched a guy who's turkey was clearly undercooked. One guy absolutely just flung the turkey around and the carving was terrible. This is the best. I'll be ready Thursday!! Thanks.
I stopped carving turkeys many years ago. I just cook it getting the best possible flavor, then just cut it into chunks, putting it on trays, and putting part on the drippings in the trays so all the chunks will be moist and flavorful. Don't care much for the presentation, taste trumps looks any time.
Sir, I have never seen you before now, December 23, 2019 don't know who you are but. . . WOW! You make it look easy. Your explanation is clear. I have never seen a big turkey handled so well in my life!! This vid is going in my selected favs and I can hardly wait to roast a turkey soon so that I can imitate your skill. THANK YOU SO MUCH! 🦃💜
If the turkey was so dry and the knives dull, it wouldn't have separated that well. According to reports, his restaurant is no longer in business. We need to lessen our criticism. After working for a meat cutter and a major restaurant in a tourist capital, his carving isn't that bad
Boudica X Ralph’s voice is about 5 times lower than Pesci’s and he’s bald and he’s useful and he doesn’t have a cigar hanging from his yap...other than that...spot on.
Really? I'm the first and only one? Where are all the PR1's? Paul, you should have Ralph do a cooking show every week, that kitchen is awesome! Think of the "hits" Thanks for another great year of morning entertainment! Happy "Thanksgivika"
The one thing to take back home with you is that you have to investigate the places to cut -- i.e. the wings, the legs & thigh etc.. then you can smarten up your presentation if you need to. Just cutting a chicken or any other bird is just the same, remember to let them rest first otherwise it's all too tight and harder to dismantle so to speak.
I respect his decision to use gloves. Watch Good Eats, Romancing the Bird episode. The way Alton Brown cooks and carves the turkey is The best way I’ve seen and personally used. You don’t have to use an electric knife though, I use a carving knife.
Hey Patrick Kelly Well this is 2019 and I praised this guy cause it looked easy and good to me. But what do I know? Never carved a big turkey in my life. Looking to learn. So now I'll watch Good Eats and see how Alton Brown (is that his name?) does HIS carving and compare the two. A joisey guy and a mad scientist. HA! this should be fun. Thanks for the tip. 🦃💜
I carve mine the same way but when I’m ready to carve the breasts I use an electric knife and slice them up about 4 mm thin. I place the breast meat in one dish and the rest in another dish.
I take the frame and make a delicious turkey soup broth. Put the skeleton in a pot and cover with water, boil for an hour, then lightly simmer for another hour. Thick and hearty.
You want to let the breasts rest for as long as possible but you can cut off the thighs and wings and start eating you don't need to rest them they will just get drier they are juiciest and at their best right out of the oven. I like the wings so I can't resist not immediately macking on some part of the turkey and I start nibbling on the skin and a wing then I start carving off the legs/thighs and other wing and let the breasts rest for 20 minutes. IF you want the most moist breast cook it upside down in a wire rack in the oven at 350 covered with aluminum foil. I put a few cups of water in the pan it helps to keep the meat moist and steam cook the onion, lemon, rosemary garlic sometimes a little celery and carrots to create and flavor the gravy liquid that comes off the bird, I take the tin foil off the last hour and baste once right then and there if I feel the skin needs it to get crisp otherwise don't waste your time basting because basting isn't going to get into the meat it only really bastes the outside/skin. I just pop off the foil tent and pull the rack out a little and baste real quick, I don't take the bird out of the oven just quick splash of pan drippings. When I take off the foil I then let it cook for the last hour. I do not fluctuate temperature I don't crank it to 400 in the beginning like some people do I do not recommend that as it cooks the outer breast too fast. You want to wrap it in foil and stuff it with aromatics like onion I put whole onions in the cavity and neck along with head of garlic cloves and fresh rosemary and a lemon, Italian seasoning, salt, pepper. You will have a delicious bird chicken or turkey if you put a nice moist onion in there or orange or lemon. I often add lemon. I like to put a good rub on my oven bird and I use EVOO all over and then garlic powder and Italian seasoning that I buy in bulk and a splash of cayenne all over the bird. Rosemary and turkey goes well together. LOts of ways to cook a turkey oven is a great way plus it makes your house smell so damn good.
Free Soul flipping the bird upside down does nothing for making the breast juicy, furthermore rubbing oil or butter on the skin does nothing for juiciness, all it does is end up in your pan drippings. Resting the meat...any meat you cook is the key to juicy.
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He said something about cooking it at a high temperature and a low temperature. I think he has a different method than most everyone else. You are right, its 12-15 per pound at 325 F
True, but someone looking for a video on carving a turkey probably doesn’t have a slender long carving knife. Seeing how to do the job with the tools they probably do have is more useful.
I mean this with deep respect, this chef should have been on the TV show "The Sopranos". man, this guy not only knows what he is doing, he can SPEAK to the Camera, without sounding dumb. He is loud and clear, he makes sense, he is fun to watch and hear. Wish all youtube was this good.
This is thw best video I've come across. I watched a guy who's turkey was clearly undercooked. One guy absolutely just flung the turkey around and the carving was terrible. This is the best. I'll be ready Thursday!! Thanks.
Wow! For anyone who knows who I'm talking about......this guy could pass for Ben Gazzara's brother!!
I stopped carving turkeys many years ago. I just cook it getting the best possible flavor, then just cut it into chunks, putting it on trays, and putting part on the drippings in the trays so all the chunks will be moist and flavorful. Don't care much for the presentation, taste trumps looks any time.
Love his accent
Sir, I have never seen you before now, December 23, 2019
don't know who you are but. . .
WOW! You make it look easy. Your explanation is clear. I have never seen a big turkey handled so well in my life!!
This vid is going in my selected favs and I can hardly wait to roast a turkey soon so that I can imitate your skill.
THANK YOU SO MUCH! 🦃💜
If the turkey was so dry and the knives dull, it wouldn't have separated that well. According to reports, his restaurant is no longer in business. We need to lessen our criticism. After working for a meat cutter and a major restaurant in a tourist capital, his carving isn't that bad
1:54 "go make da lasagna".... That's classic Italian.
The guy survived a kitchen explosion in 2017 at another establishment and spent 50 days in the hospital burn unit. WOW!
I pray to God he's alright.. He's a master in the kitchen that's for sure
Great how to vid Mr. Pagano. Thank you and Happy Thanksgiving to all!
Excellent video. Thank you!
"I dont need a gun to rob this bank"
Lol
🤣😂🤣
@I spamsalot actually its hysterical if your Italian n get it.
Wow thanks so much your cutting skills really helped me this year 2021 my turkey was well cut.....
Excellent presentation. Short and sweet. Mint.
The turkey looks so juicy. Thank you for sharing.
Thanks so much for the instruction brother! Gonna carve a bird here shortly and you're gonna make me look like a pro!! Thank you and Happy New Year!
great job. you obviously know what you're doing. & that bird looks delicious.
5:35, get ready for it - i don't mind touchin my turkey....a real comedian...love dis guy...
Viewers! Carving begins at 2:20. Ralph’s broken, Brooklyn “English” intro will bore you to tears if you go the whole nine.
Cold beer and stone crabs sounds good too!
Looked moist to me and quite tender. Gloves are a nice hygienic touch, too.
one of my favourite parts of the Turkey is the wing and I would never have left it on the carcass for soup or anything else!
I didn't know Joe Pesci was such an expert turkey carver. When he grabbed the twine I thought he was going to strangle the turkey.
Boudica X Ralph’s voice is about 5 times lower than Pesci’s and he’s bald and he’s useful and he doesn’t have a cigar hanging from his yap...other than that...spot on.
@@teflonmagnet must be Ralph's cousin.
Boudica X ...or his cousin Vinny...get it?🙄😜
@@teflonmagnet Hey, everybody can't be a fan. I apologize that u didn't like my Joe Pesci reference. I'll try to do better.
Go vegan
Really? I'm the first and only one? Where are all the PR1's? Paul, you should have Ralph do a cooking show every week, that kitchen is awesome! Think of the "hits" Thanks for another great year of morning entertainment! Happy "Thanksgivika"
BORRAHHHHHH
The one thing to take back home with you is that you have to investigate the places to cut -- i.e. the wings, the legs & thigh etc.. then you can smarten up your presentation if you need to. Just cutting a chicken or any other bird is just the same, remember to let them rest first otherwise it's all too tight and harder to dismantle so to speak.
I respect his decision to use gloves. Watch Good Eats, Romancing the Bird episode. The way Alton Brown cooks and carves the turkey is The best way I’ve seen and personally used. You don’t have to use an electric knife though, I use a carving knife.
Hey Patrick Kelly
Well this is 2019 and I praised this guy cause it looked easy and good to me. But what do I know? Never carved a big turkey in my life. Looking to learn. So now I'll watch Good Eats and see how Alton Brown
(is that his name?) does HIS carving and compare the two.
A joisey guy and a mad scientist. HA! this should be fun. Thanks for the tip. 🦃💜
“Looka dis”.
Still haven’t found this in any culinary glossary. Hopefully it’s not an essential concept.
the joint LOL
Great job! Funny and helpful. Need to work with the camera and lighting more. (Test before you air)
nice carving work...but you forgot the very best part of the turkey...the Oysters.
Good video, thanks.
nice job with the turkey
I carve mine the same way but when I’m ready to carve the breasts I use an electric knife and slice them up about 4 mm thin. I place the breast meat in one dish and the rest in another dish.
Wasn’t this guy on Hell’s Kitchen at one time?
I like the part where he says Great Scott!
He made a right mess up of that.
I take the frame and make a delicious turkey soup broth. Put the skeleton in a pot and cover with water, boil for an hour, then lightly simmer for another hour. Thick and hearty.
I never let my bird rest my family won't wait that long he also has a mess I never have a mess all my Mr. Turkey is eaten thank you
LOL...BOBBY DEERY SAYS HELLO
Look at dat. I don't even need a gun to rob this bank.
Did you ever live in NJ?
Simple... Good job!
I've liked Ralph since Hell's Kitchen
That looks hella good
Well, frankly, it looks like the CIA guy does it better.
You want to let the breasts rest for as long as possible but you can cut off the thighs and wings and start eating you don't need to rest them they will just get drier they are juiciest and at their best right out of the oven. I like the wings so I can't resist not immediately macking on some part of the turkey and I start nibbling on the skin and a wing then I start carving off the legs/thighs and other wing and let the breasts rest for 20 minutes. IF you want the most moist breast cook it upside down in a wire rack in the oven at 350 covered with aluminum foil. I put a few cups of water in the pan it helps to keep the meat moist and steam cook the onion, lemon, rosemary garlic sometimes a little celery and carrots to create and flavor the gravy liquid that comes off the bird, I take the tin foil off the last hour and baste once right then and there if I feel the skin needs it to get crisp otherwise don't waste your time basting because basting isn't going to get into the meat it only really bastes the outside/skin. I just pop off the foil tent and pull the rack out a little and baste real quick, I don't take the bird out of the oven just quick splash of pan drippings. When I take off the foil I then let it cook for the last hour. I do not fluctuate temperature I don't crank it to 400 in the beginning like some people do I do not recommend that as it cooks the outer breast too fast. You want to wrap it in foil and stuff it with aromatics like onion I put whole onions in the cavity and neck along with head of garlic cloves and fresh rosemary and a lemon, Italian seasoning, salt, pepper. You will have a delicious bird chicken or turkey if you put a nice moist onion in there or orange or lemon. I often add lemon. I like to put a good rub on my oven bird and I use EVOO all over and then garlic powder and Italian seasoning that I buy in bulk and a splash of cayenne all over the bird. Rosemary and turkey goes well together. LOts of ways to cook a turkey oven is a great way plus it makes your house smell so damn good.
so at your thanksgiving meal the people who want white meat have to wait while the others eat the dark meat?
Free Soul flipping the bird upside down does nothing for making the breast juicy, furthermore rubbing oil or butter on the skin does nothing for juiciness, all it does is end up in your pan drippings.
Resting the meat...any meat you cook is the key to juicy.
I think he was showing how to cut the bird... not cook. What's wrong with you people
Thanks chef. I tried this and wife wanted to know where I learned this.......I told her I figured it out myself.......hoo noo?
I bet that turkey was thinking before it died.. " When is lunch ready in this 2bit joint"....
Why does everyone else say to remove the wishbone before you start removing the breast?
Great video, thanks! I've never let my turkey sit longer than 15 minutes...now I know better. How about that wishbone? Tease.
NEVER MIND. NEXT!!!
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He kept calling the breast bone the back bone
People from Hungry like your Turkey
Hilarious! Well done
269 vegetarians disliked this
Horrible camera work.
True
I think it's about the turkey, bro.
First thing "Lets all struggle with the turkey"
Wonder how this chef feels about brining the bird before roasting?
Brining is great
don't Touch my Turkey
Looks good to me
Looks like you left the Oysters behind there chef
T B ,l hi hi hi
Leave oysters on bone is big sin
Oysters are known as chefs perks.
Great Chef I voted for you BROTHER on Hells Kitchen.
That bird is not done
I like to pull the ole wish bone too, so does the Mrs.!
We had chili.
Yes we did!
Pulled turkey
Why do I suddenly feel like watching some episode of The Sopranos?
Lol the savage
@@BBQcheese Man, that was a stupid reply. You're eight years old, aren't you?
Leave the gun take the cannoli
One of my favorite movie quotes. LOL
Looka Dis!
Tanksgiving, forgetaboutit!
👍❤🇺🇸HAPPY TURKEY DAY❤❤❤HOD BLESS❤❤❤TRUMP & AMERICA 🇺🇸❤🇺🇸❤🇺🇸❤🇺🇸❤🇺🇸❤🇺🇸❤🇺🇸
Funny 😂 Aloha from Hawaii 🌸🌺🌼🌈
judy canaday Aloha I’m in Wahiawa
You missed the best part --- the oysters!!
Its gonna be awhile before i eat at saterelli’s
Fun video but the knife acted dull as hell :(
DILLY DILLY !!
You certainly know how to butcher a turkey but dude that is one dry bird!
Big frank
" Where's the lamb sauce ?! "
Take the cannoli
20 minutes a pound!?? Holy crap, I've heard 12-15 minutes a pound.
He said something about cooking it at a high temperature and a low temperature. I think he has a different method than most everyone else. You are right, its 12-15 per pound at 325 F
Dan Cronin
call 1-800- Butterball
He who carves , nibbles !!
Guido!
He forgot the oyster
best part
Messy...sharpen ur knife dude!LOL!
You didn’t tell us how to get the wish bone!! Lol
That is the worst way I’ve seen someone cut the breast of the turkey
👍😃🎉
put some of that shredded meat in the gravy
Take out your watch.😁
Khansu Khayingthei mr bean lol
He sounds a little like Emeril Lagasse.
Natural Joint. Haha
disrespectful. he treated it like bbq :(
sorry was accidental
I don't know??! At first the bird looked good,,,at the end it looks like road kill.
Hey, I remember you on Hells Kitchen, sorry Ramsey kicked you off. I'm sure it wasn't for the way you butchered the bird.
Ba Da Bing!
Looks dried
bon her I was going to say the same thing
A slender long carving knife works so much better than the chef's knife used. This is not elegant carving.
True, but someone looking for a video on carving a turkey probably doesn’t have a slender long carving knife. Seeing how to do the job with the tools they probably do have is more useful.
Lokidis lokidis lokidis