This is my dad! Our new family tradition is for us kids to see how many views this video gets pre and post Thanksgiving. We love our dad and love to read him the nice comments every year. We want to convince him to make his own video channel because we think he’s an incredible teacher and because we want to learn to his cooking techniques too! Hoping that this can generate some attention so we can try to get him to make social media accounts!
I am making my first turkey this year. I'm newly engaged and my fiance taught me a lot about cooking (she's Greek haha!; we actually had one of our first dates taking a cooking class at CIA), but when it comes to large cuts of meat, I get a chance to shine. This video is so clear and so easy to follow. Please tell your father thank you very much. His video is the one I'll be following this year. No pointless banter, simply great education with a bit of personality. Cheers from California!
Riff Raff That made me laugh because it reminded me of myself a very long time ago. The first time I had Sunday dinner at my girlfriend's house I was 15 years old and her mother said T will carve the roast beef. I never cut or carved any type of roast or turkey or anything else in my life. I faked my way through pretty well and I made up my mind I will learn how to carve meat. And I became very proficient throughout my life with that same girl who became the best wife in the world. That dinner was 1959 . Take care T.
This is the best video on carving a turkey that I've found. The Chef articulates his steps very well and the camera gives great close-ups so that the viewer can see how to correctly carve.
Yes, and this is much better than trying to carve the breasts while still on the carcass. This is the way I carve, and one year I went to 7 different TG dinners over two days, because the wives didn't want their hubbies to shed another turkey. Like I say, the best way to carve is to remove the breasts and then just slice them like a salami!
It sounds like a recipe for cold dry turkey to me, already having to be reheated. Forget it. He says he's preventing juice from just leaking all over his board, but there's juice all over his board. So all those compromises for nothing IMHO.
Justin Hayes I've heard the CIA is grossly overrated, but I have no basis for corroboration there... until this video. This is now exhibit 1 of a 100 part series: is the CIA actually what it's cracked up to be? (working title)
@@rifter0x0000 NO-- there is hardly any juice on the board. As others have written, a hot bird will leak all its juices on the board and you will need towels to soak up the juices.
I learned this many, many years ago. One year I offered to carve the turkey. When I brought the plate out, everyone was amazed at how beautiful the presentation was. Of course, it became my job, every year, to carve the turkey. This method is the best. And this chef did a great job of explaining it.
I watched this video the first year of Covid when we couldn’t be with my parents and made my first bird. I’ve been coming back to it ever since. Great job.
I watched your video 3 times and i had never carved a turkey before. I carved the turkey today 11/24th and everyone could not believe how fast and how nice it came out. I could not take credit and told everyone where i learned to do this. Thankyou so much for a successful and tasty Thanksgiving day meal. You saved the day.
i wow'ed my dad with this last thanksgiving. i will rewatch a few times morning of thanksgiving - the thigh always gets me a bit confused but maybe this year will be the year it clicks. this truly is the best way to get as much meat as possible from your bird!
Not really, you can actually do that by hand pretty easily unless the bird hasn't cooked long enough. I just use a steak knife for taking the bird apart and rarely use it. You do need a sharp knofe for the against the grain slicing if yoiu intend to do that. sometimes I just pull it apart. a lot quicker and easier and if
A simple, excellent, and authoritative guide to carving turkey. Thank you especially for the tip about turning the legs over to identify the joint and cut lines!
You are a great teacher. I followed your instructions and it came out great. I can't believe how much meat is saved when you carve correctly. Thank you.
Update. Much better this year, but my slices didn't look as pretty as his. On a different note, I did something different this time. I roasted the turkey normally but when the breasts reached 155 degs, I cut them off and roasted the remaining dark meat until it reached 176 degs. The breasts were juicy and the dark meat was tender. Yay me.
My brother graduated from CIA and for the gravy stock, his hint was to add the throw away ends of the celery nod onion while you cook the neck neck and giblets. Cook it forever and keep doing water or more tom. Then add the pepper and other gravy ingredients. Yum. Love the CIA.
I look forward to Thanksgiving every year just because I learned ho to carve a turkey this way. My father used to carve it off the bird and would never get the meat carved perfectly for our big family so we'd be picking at little pieces of shredded turkey. The only thing I would stress about this is to make sure, 100%, that your knife if sharp. And use a different knife to cut through the joint if you can get through it cleanly, possibly a boning knife, so you don't dull the carving knife. I get every piece of meat off the bird that I can and there is almost no meat left behind. I love carving turkey now.
Great video! Thank you very much! I'm sure many people will benefit from it. I'm going to start practicing on my Costco roasted chicken. Once I perfect that, I'll graduate to a Turkey. It looks simple because a chef is doing it, but it's quite a challenge if you do it by yourself.
My dad was a butcher and I have been carving turkeys for years. One of the best tips I have given people on making a turkey taste good, as well as all other meats, is to make sure it is NOT overcooked!!! Overcooking ruins all meats and makes them dry and tough. The next tip is to make sure you season it with plenty of seasoning. I have had so many turkeys made by other people and they were absolutely tasteless because they barely put any salt and pepper on it.
This is a CIA that you don't fear. Seriously, though, great instruction because he explains his cuts and explains why he makes the cuts in that particular manner. I was close but didn't slice the breast meat "against the grain."
Tks so much for this instructional vid. It's nice to see a alternate method, which appears easier than other techniques. Hope you and yours have a Wonderful 2021 Christmas!
Thanks chef....great way to cut up the bird. AND have enough carcass leftover to make broth. Which by the way, I reduce and clean to make a stock, for the next turkey dinner (usually get them cheaper after the Holiday's). I freeze the broth/grease for later use to add to the dressing, since I deep fry the turkey. I save and use ALL fat trimmings and greases from ALL the types of meats I cook. The fat is the flavor...AND HEALTHY for you too!
Amen….Exactly what Chef Gordon Ramsey says to do…let cool for 3ish hours (or the same amount of time to cool that you cooked your bird), then use your warm gravy for heat. Don't rely on the bird for the heat.
Thanksgiving morning, and here I am for my refresher course. In the past, before I learned the proper way of carving, my turkey looked like it had been pulled apart by a pack of hyenas. I'm getting better. Thanks for sharing this video.
Great Job! the only think I do different is I use 2 different knives.. the wide flat for the breast and filet knife to get around bones... many people make the mistake of cutting the Breast with the grain... DO IT LIKE THIS Master Chef does it... cross the grain~ Smile~
This is essentially the way I've been doing it for several years now. The only thing I do differently is to cook the bird breast down so the breast skin doesn't get nice and crispy, but the back skin comes out tasting like carnivorous candy!
Many women, including mys sister are so intimidated by turkey. The problem is they may not have the proper equipment for it. I have a special kettle to defrost it for three days (wrapper is kept on) as I change the water every dayin my extra refrigerator downstairs. And I have a restaurant style roaster for the cooking. It works like a charm.
This chef used the word beautiful only when it was necessary! Imagine Gordon Ramsay carving this turkey! He'd say beautiful so many times that the freakin turkey would blush! Ima gonna head over and watch Ramsay do it right now!!!
This is my dad! Our new family tradition is for us kids to see how many views this video gets pre and post Thanksgiving. We love our dad and love to read him the nice comments every year. We want to convince him to make his own video channel because we think he’s an incredible teacher and because we want to learn to his cooking techniques too!
Hoping that this can generate some attention so we can try to get him to make social media accounts!
I am making my first turkey this year. I'm newly engaged and my fiance taught me a lot about cooking (she's Greek haha!; we actually had one of our first dates taking a cooking class at CIA), but when it comes to large cuts of meat, I get a chance to shine. This video is so clear and so easy to follow. Please tell your father thank you very much. His video is the one I'll be following this year. No pointless banter, simply great education with a bit of personality. Cheers from California!
Hello from NJ! I watch this every year to ensure I am prepared for the family and in-laws at my house. Your Dad is my turkey football coach!
Tell Dad Thanks!
This is my 4th year having your dad remind me. I don't think I need it this year but it's not Thanksgiving without him anymore!
Thanks to your dad! I found this video several years ago and I usually come back for a refresher course every November.
Not gonna lie the family asked me to cut the turkey (was not prepared) so I ran to the restroom to RUclips it and this is the video I found. ThankS!
Literally me as I type this. Lol!
Lol
Riff Raff
That made me laugh because it reminded me of myself a very long time ago. The first time I had Sunday dinner at my girlfriend's house I was 15 years old and her mother said T will carve the roast beef. I never cut or carved any type of roast or turkey or anything else in my life. I faked my way through pretty well and I made up my mind I will learn how to carve meat. And I became very proficient throughout my life with that same girl who became the best wife in the world. That dinner was 1959 . Take care T.
tackless congratulations, you are very lucky.
Yep, I did pretty much the same
This is the best video on carving a turkey that I've found. The Chef articulates his steps very well and the camera gives great close-ups so that the viewer can see how to correctly carve.
Yes, and this is much better than trying to carve the breasts while still on the carcass. This is the way I carve, and one year I went to 7 different TG dinners over two days, because the wives didn't want their hubbies to shed another turkey. Like I say, the best way to carve is to remove the breasts and then just slice them like a salami!
I disagree, the best carving was shown in National Lampoon's Christmas Vacation.... check it out if you don't believe me.
It sounds like a recipe for cold dry turkey to me, already having to be reheated. Forget it. He says he's preventing juice from just leaking all over his board, but there's juice all over his board. So all those compromises for nothing IMHO.
Justin Hayes I've heard the CIA is grossly overrated, but I have no basis for corroboration there... until this video. This is now exhibit 1 of a 100 part series: is the CIA actually what it's cracked up to be? (working title)
@@rifter0x0000 NO-- there is hardly any juice on the board. As others have written, a hot bird will leak all its juices on the board and you will need towels to soak up the juices.
I learned this many, many years ago. One year I offered to carve the turkey. When I brought the plate out, everyone was amazed at how beautiful the presentation was. Of course, it became my job, every year, to carve the turkey. This method is the best. And this chef did a great job of explaining it.
someone in my family used their bare hands to rip apart the turkey 🤢
@@trash6960 Well, that person is very rude.
@@paulfrombrooklyn5409 You can do the same with chicken.
real trick is an electric knife
@@cjclaeys4368 NO WAY!!!! A nice carving knife is best! Go away with that electric knife stuff!!
I watched this video the first year of Covid when we couldn’t be with my parents and made my first bird. I’ve been coming back to it ever since. Great job.
Unless you have very good knives I find using an electric knife does a nice clean job . Very good video
I watched your video 3 times and i had never carved a turkey before. I carved the turkey today 11/24th and everyone could not believe how fast and how nice it came out. I could not take credit and told everyone where i learned to do this. Thankyou so much for a successful and tasty Thanksgiving day meal. You saved the day.
i wow'ed my dad with this last thanksgiving. i will rewatch a few times morning of thanksgiving - the thigh always gets me a bit confused but maybe this year will be the year it clicks. this truly is the best way to get as much meat as possible from your bird!
Point number one: sharp knives are essential.
John Bosquet-Morra yes, and knife skills is important
boy did I learn that the hard way.
Darn toot`in!! Just picked up some new ones as an early Christmas present for myself.
Not really, you can actually do that by hand pretty easily unless the bird hasn't cooked long enough. I just use a steak knife for taking the bird apart and rarely use it. You do need a sharp knofe for the against the grain slicing if yoiu intend to do that. sometimes I just pull it apart. a lot quicker and easier and if
Thanks Captain Obvious
Love the well defined yet easy way to carve a Turkey. The final table presentation is amazing. Saved this one!
A simple, excellent, and authoritative guide to carving turkey. Thank you especially for the tip about turning the legs over to identify the joint and cut lines!
Perfect. I know how, but don’t do it as often as a chef like yourself & it’s good to review. Well presented, thank you chef.
Happy Holidays to everyone else who comes back here every Thanksgiving to relearn how to do this!
More than 50 years of carving the bird, and I'm still watching videos like this to try to get it right.
I thought it was just me. My holiday tradition is feeling like a failure every year when I STILL can't figure out how to carve the damn turkey!
You are a great teacher. I followed your instructions and it came out great. I can't believe how much meat is saved when you carve correctly. Thank you.
Thank you!!!!
I'm always in charge of cutting the turkey and inevitably it ends up looking like Charles Manson did it.
Lmao that one got me
Do you use an axe?
@@calebdorsey7591 A small one.
That's horrible, why am I laughing?
Update. Much better this year, but my slices didn't look as pretty as his. On a different note, I did something different this time. I roasted the turkey normally but when the breasts reached 155 degs, I cut them off and roasted the remaining dark meat until it reached 176 degs. The breasts were juicy and the dark meat was tender. Yay me.
My brother graduated from CIA and for the gravy stock, his hint was to add the throw away ends of the celery nod onion while you cook the neck neck and giblets. Cook it forever and keep doing water or more tom. Then add the pepper and other gravy ingredients. Yum. Love the CIA.
Christmas day 2019, merry christmas folks .This video saved me from butchering a i hope awesome turkey...
Just carved my family's turkey following these directions, it's the cleanest carving job I've seen!
I look forward to Thanksgiving every year just because I learned ho to carve a turkey this way. My father used to carve it off the bird and would never get the meat carved perfectly for our big family so we'd be picking at little pieces of shredded turkey. The only thing I would stress about this is to make sure, 100%, that your knife if sharp. And use a different knife to cut through the joint if you can get through it cleanly, possibly a boning knife, so you don't dull the carving knife. I get every piece of meat off the bird that I can and there is almost no meat left behind. I love carving turkey now.
Two Thanksgiving traditions... 1) watch the parade 2) watch this video. Best turkey carving video!!
Great video! Thank you very much! I'm sure many people will benefit from it.
I'm going to start practicing on my Costco roasted chicken. Once I perfect that, I'll graduate to a Turkey. It looks simple because a chef is doing it, but it's quite a challenge if you do it by yourself.
That's a good idea, practice on roasted chicken from the store. Idea stolen.
Sagisli Great idea!
that is simply one of the BEST looking cooked turkeys i have ever seen
Best video on turkey carving I’ve ever seen. Perfect!
Thank you. Easy to understand and simple to execute. A+ to the professor.
I learned this working at McKees Hoff Brau in San Rafael California in 1975. Thank you Jean.
My dad was a butcher and I have been carving turkeys for years. One of the best tips I have given people on making a turkey taste good, as well as all other meats, is to make sure it is NOT overcooked!!! Overcooking ruins all meats and makes them dry and tough. The next tip is to make sure you season it with plenty of seasoning. I have had so many turkeys made by other people and they were absolutely tasteless because they barely put any salt and pepper on it.
Many thanx for your competence and execution. Now my superbly roasted turkey is skilfully carved and served!!!!!
He looks like Dustin Hoffman! Excellent vid. I always butchered the turkey before watching this.
He's an EXCELLENT carver...
Looks sort of like Dustin Hoffman. Sounds exactly like Dustin Hoffman.
Cornbread with cream corn
Agreed. He does look like DH. 😄😄
Same here, butchered the bird. Or as some say murder most Fowl 😂
This is a CIA that you don't fear.
Seriously, though, great instruction because he explains his cuts and explains why he makes the cuts in that particular manner. I was close but didn't slice the breast meat "against the grain."
That is the best explanation of how to carve a turkey ever! Thanks for posting that. Def going to save the link to this.
Alton Brown did a better explaination but his was similar to this guys
I watched a bunch of these videos on how to carve, and this one is the best.
Excellent demonstration Chief!! Thank you!!
Tks so much for this instructional vid.
It's nice to see a alternate method, which appears easier than other techniques.
Hope you and yours have a Wonderful 2021 Christmas!
The best video on carving a turkey. I just did it and it came out fantastic! Thank you.
Same! Literally just finished!
Fantastic job Mr Walsh.
You are like a surgeon. Very meticulous. Great explanation going through carving the turkey. You gave me confidence today.
Awesome instruction and demonstration sir
Thank you. Easily sliced my smoked Turkey to Munch on this month.
Its delicious!
Seriously, that was a super helpful video! My guests send their compliments!
This was an excellent video. I
On a single watch I was able to cut tonight’s dinner with ease. Thank you.
He makes it look so easy
Excellent teaching! Pro advice throughout. Step by step, the mark of a great teacher!
Thank you for this! I was never taught how to properly carve fowl. I knew the meat had to be rested, but not how long. Subscribed!!
Wonderful! Thanks for sharing :)
That was very good!
Thank you my friend for the clear concise information!
Happy TG!
Everyone should notice how the ends of the wings are turned under the bird to bake which stabilizes the bird
I watched this video once maybe three or four years ago. Now I’m the designated turkey carver. Thanks a lot CIA
to the point and confident.
thank you
Nicely explained and demonstrated.
Thanks chef....great way to cut up the bird. AND have enough carcass leftover to make broth. Which by the way, I reduce and clean to make a stock, for the next turkey dinner (usually get them cheaper after the Holiday's). I freeze the broth/grease for later use to add to the dressing, since I deep fry the turkey. I save and use ALL fat trimmings and greases from ALL the types of meats I cook. The fat is the flavor...AND HEALTHY for you too!
Thank you
I will not mangle this years Turkey
Happy Thanksgiving 🦃!
Great Carving Presentation! You Definitely Helped me out!!!
Very helpful. Thanks
Well done 👍🏻 sir ! Thank you
Alternatively: You can serve cold turkey, but HOT gravy. Some chefs rest turkey for as long as they cook it.
Amen….Exactly what Chef Gordon Ramsey says to do…let cool for 3ish hours (or the same amount of time to cool that you cooked your bird), then use your warm gravy for heat. Don't rely on the bird for the heat.
Wonderful! I'm going to watch this a couple more times and then apply what I've learned on Thanksgiving. Thank You!
Looks like a great way to serve cold Turkey
Now I know the correct way to serve up the bird. Very informative.
What a great lesson and I am sure like others, I will be back time and again. Thank you.
Just get the chainsaw...😂😂😂 everybody's hungry!!!
Wow, this video was fantastic! Simplified the process and was explained very well.
This is my first turkey! Thx for the Turkey Carving 101 class. Very, very helpful. Happy Th
xgiving!
Thank you so much! My family said I did a great job! Thank you!
I did your method and it was the best I have every done. Thank you so much for the video.
SO Helpful just before Thanksgiving!! Thank you!!
Thanksgiving morning, and here I am for my refresher course. In the past, before I learned the proper way of carving, my turkey looked like it had been pulled apart by a pack of hyenas. I'm getting better. Thanks for sharing this video.
This video allowed me to carve the best ever turkey for my family thanksgiving dinner! Thanks so much! Rick
Thank you! Serving Thanksgiving to a crowd of Spanish friends tonight--now I know how to do the carving!
Awesome, now I know how to do it properly & where the good chunk o meat is for the chef.
Great easy carving a Turkey. Thanks.
GREAT info for a non-profiessional cook like myself. Thanks, so much.
Nothing like a very sharp knife
Great video and education , thank you. Great job
Nice glad to see I have been carving the turkey right all along almost seems common sense
How wonderfully simple! Thank you, so much for this!
I've been doing it wrong all along. Thank you for the wonderful video.
Great Job! the only think I do different is I use 2 different knives.. the wide flat for the breast and filet knife to get around bones... many people make the mistake of cutting the Breast with the grain... DO IT LIKE THIS Master Chef does it... cross the grain~ Smile~
This is essentially the way I've been doing it for several years now. The only thing I do differently is to cook the bird breast down so the breast skin doesn't get nice and crispy, but the back skin comes out tasting like carnivorous candy!
don't like cooking a turkey. looks to much like a baby when turkey is laid on its back. of course it's not just easy to do a chicken anyways
Chickens you buy in the store today are like as big as turkeys used to be 100+ years ago. It's amazing what all the selective breeding has produced.
Thank you!
Came out great. Thumbs up.
Helps to use a smaller knife
Thank you for this!!
Great job easily explained straightforward demonstration. Sir you should be a lecturer on how to carve
Many thanks and merry Christmas to you.🥂
Thank you from Thanksgiving 2021!
Great video. Gonna give that a shot!
You do good work. Thanks
Thank you for this great video.
This is a great video!! This was my first year carving the turkey and the instructions were perfect! 👌🏻😀🦃
Many women, including mys sister are so intimidated by turkey. The problem is they may not have the proper equipment for it. I have a special kettle to defrost it for three days (wrapper is kept on) as I change the water every dayin my extra refrigerator downstairs. And I have a restaurant style roaster for the cooking. It works like a charm.
Can not believe you did not reveal the oysters, the gem of the back.
Thanks for a great video. I wish I had watched BEFORE I started carving.
This chef used the word beautiful only when it was necessary! Imagine Gordon Ramsay carving this turkey! He'd say beautiful so many times that the freakin turkey would blush! Ima gonna head over and watch Ramsay do it right now!!!
Awesome lesson👍 Will put this to practice 🙂 Thanks so much!
Nice job...but, the drumstick was left uncut! It is tricky to carve, so I was hoping to see it done by a pro.
That is one sharp knife!
Outstanding!
I never use a chopping knife to break a bird down . Either a fillet knife or for a stiff knife a boning knife .
Man this video was very helpful!