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Fillet knife to carve thanksgiving turkey?


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#1 Muffinman

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Posted October 29 2011 - 9:41 AM

I go to the same place ever year for Thanksgiving and my uncle ALWAYS complains his knives aren't sharp enough and how it would be so much easier (personally the turkey is so good he could cut it with a spoon and I wouldn't care). Being that I want to "help out" a little more this year (other than eating, cracking jokes and drinking pumpkin beer). I was contemplating bringing my Dexter non stainless fillet knives over for him to try or even just buy him one. Any thoughts? If this is a "dumb" idea (sorry I don't cook much if i do it's fish) any recommendations for a good knife?



#2 Steve in Mass

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Posted October 29 2011 - 10:54 AM

One mistake that people make when carving turkey (or even a roast chicken) is to carve it the "traditional" way like is shown in the classic picture by that artist who's name is giving me a brain fart......

But the below shows the 'traditional way"...........

Posted Image


Much better is to remove the entire side of the breast from the carcass of the bird in one large piece, and slice it across..........this not only gives a pieces of skin with every breast slice, but it also makes the texture of the slices much more palatable. And some folks think that the best knife to cut the removed breast half with is, believe it or not, either a serrated knife, or better yet an electric knife. Either of those will tear the skin much less, leaving it intact on each slice you make.

See the last part of this video:

http://www.videojug....-carve-a-turkey


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#3 Muffinman

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Posted October 29 2011 - 11:48 AM

So get the serrated dexter knife =P

Thanks Steve, Thanksgiving is my FAVORITE holiday (i didn't have it when i worked for the geek squad as I worked black friday)



#4 JamesJet

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Posted October 29 2011 - 12:14 PM

I thought that an electric knife was just old school until i actually used it to carve - very impressed with results. And I have used DR filet knife in the past which works fine, but can be on the short side.



#5 Paul_M

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Posted October 30 2011 - 11:42 AM

I've done methods of carving turkeys. If you're doing the method pictured it helps to remove the wishbone before cooking. I use a good boning knife and a meat slicer no matter which method I use.


See you on the big one.

#6 Plug

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Posted November 01 2011 - 1:03 PM

Filleting off the breast and then slicing cross-grain works great if most of the turkey will be consumed at the first meal. However, our family loves turkey leftovers so we most always get a big Tom. I believe the leftover breast meat dries out faster when it is sliced cross-grain.


'Do not tell fish stories where the people know you; but particularly, don't tell them where they know the fish.' Mark Twain

#7 speedracer

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Posted November 01 2011 - 3:02 PM

When I was in high school I worked in a deli-restaurant and one of my jobs was carving about 1 dozen turkeys a week.

I started by carefully cutting off the wings and legs. Then I removed the breasts and sliced them. I put the legs and wings on a large platter, then I placed all the sliced breast meat in the middle.
I would then fill in the spaces with all the rest of the meat. Some lettuce went around the edges and sliced cranberry went on top. I always used a sharp filet knife, anything else is a waste of time.
This took all of about 5 minutes.


It looked like a work of art. :)


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#8 Ravioli

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Posted November 01 2011 - 6:44 PM

When I was in high school I worked in a deli-restaurant and one of my jobs was carving about 1 dozen turkeys a week.
I started by carefully cutting off the wings and legs. Then I removed the breasts and sliced them. I put the legs and wings on a large platter, then I placed all the sliced breast meat in the middle.
I would then fill in the spaces with all the rest of the meat. Some lettuce went around the edges and sliced cranberry went on top. I always used a sharp filet knife, anything else is a waste of time.
This took all of about 5 minutes.
It looked like a work of art. :)


I bet you did this in the comfort of an air conditioned room. Well whoopty-fookin-do! You have no right to tell us how to do this unless you do it in a hot kitchen like the rest of us. Jackass!


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#9 speedracer

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Posted November 02 2011 - 1:57 PM

I bet you did this in the comfort of an air conditioned room. Well whoopty-fookin-do! You have no right to tell us how to do this unless you do it in a hot kitchen like the rest of us. Jackass!


You just wait until SIM comes back, mister!!!!! :mad:


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#10 Wayne Tj

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Posted November 03 2011 - 2:37 PM


SIM,



 



That video was very offensive - almost pornagraphic. And what does a Brit know about carving a Thanksgiving turkey?



turkey.jpg



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#11 Steve in Mass

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Posted November 03 2011 - 2:44 PM

SIM,

And what does a Brit know about carving a Thanksgiving turkey?


Evidently more than 90% of Americans..............;)


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#12 Vinny

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Posted November 03 2011 - 5:24 PM

Filleting off the breast and then slicing cross-grain works great if most of the turkey will be consumed at the first meal. However, our family loves turkey leftovers so we most always get a big Tom. I believe the leftover breast meat dries out faster when it is sliced cross-grain.


So just carve one side the "Steve" way (actually something I agree with him on), and then do the other side traditional?

Just a thought.



#13 Ravioli

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Posted November 04 2011 - 5:07 AM

So just carve one side the "Steve" way (actually something I agree with him on), and then do the other side traditional?
Just a thought.


You get good ideas working in a deli!


:rav: Ding Dong the Witch is dead!

 


#14 Highlander1

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Posted November 04 2011 - 10:45 AM

Great tip on th turkey carving from SIM, my family gets tired of me always letting them know what SIM thinks about stuff. Sorry, I gave you a bad name in my house, my kids hate you, and my wife just rolls her eyes when I bring another SIM suggestion.


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#15 EBHarvey

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Posted November 04 2011 - 12:05 PM

even the best knife is a dangerous, useless tool if not cared for and kept sharp. don't buy him a new knife, spend the $40 on a double-sided natural arkansas stone and make him learn how to use it - even a $2 carving knife from walmart will hold an edge long enough to properly and cleanly carve a turkey.


originally posted by"Otter"...no matter what even if i came home with that cup of failtry, its clobberin time. you didnt bring me exactly what i asked and lay it at my feet. sometimes i think i married the killer dude from 'no country for old men' in a size 0