Cool video! I too was very confused about carving a turkey, but learned how by learning how to part a whole chicken. They're so small and relatively easy after a while. After a long time I found carving a turkey was exactly the same and if anything a little easier because the parts were so much bigger lol.
good job, but i implore you to disregard the packaging, 180 is going to leave you with dry flavorless meat. 165 at most, its a big enough piece of roast that the time you rest it will kill off any remaining bacteria you may fear.
Cool video! I too was very confused about carving a turkey, but learned how by learning how to part a whole chicken. They're so small and relatively easy after a while. After a long time I found carving a turkey was exactly the same and if anything a little easier because the parts were so much bigger lol.
Thanks fam!!! I guess I just need more time lol.
Make giblet gravy!
Maybe one day... I don't normally make Turkey.
good job, but i implore you to disregard the packaging, 180 is going to leave you with dry flavorless meat. 165 at most, its a big enough piece of roast that the time you rest it will kill off any remaining bacteria you may fear.
Okay, I hear ya and that makes sense. It does keep cooking while resting so yeah, tender is bender... I mean better...