Welcome again two tips with Chef Chris here we are with part two and this is the carving of the turkey. We're gonna get this bird into the oven and we're gonna have it beautifully roasted and then we're gonna come back and we're gonna show you the way that it happens in my House. Okay. We've got a bird to the oven. We've got it sitting over here. We've let it rest for a little bit so that we can get this carved and I'm sort of going to destroy your concept and tradition of carving the Turkey at the table just for the face that it's more efficient if you could do it back in the kitchen while everyone else is doing their fun stuff and you don't have to go all in Norman Rockwell and have grandpa or dad carve this thing right at the table. You're gonna get a lot more bird out of this and we're just going to show you some easy steps to get this done. I'm going to separate out the dark meat in the breast. It should just be that easy if your turkey is cooked perfect. Obviously, we're saving all those pan juices for after. So we've got our breast piece right here. You got a nice breastplate cartilage right down the middle. We're gonna come down either side. We're just gonna follow that breast plate down. We're gonna carve him out. When we get to your dark meat, it's gonna come apart in two pieces, also right down the breastbone or the rib plate. My father-in-law loves it when I come over to his House and do this, and he doesn't have to carve. All this dark meat going in there. Got the nice thighs meats falling right off the bones. You're gonna do this to both halves. I usually run a knife through it just to make sure that I haven't missed any bone any cartilage. We got some meat going in there. I'm the only thing that I'm gonna say is that if you do do the drumstick and you're not giving it to the kids. There's a lot of tendons in the drumstick and you really wanna watch out for that. It'll usually come apart in about two different pieces and I usually sit a knife on the back end of the all that and I'll Strip the meat away from all the little pin bones and everything run the knife through it. make sure I got. residual that's going on there. We'll do that to the other half will come back to this and have it all garnished up for you. Super easy efficient way to get all your meat off of your turkey, get presented tableside and not have to worry about the carving. So here we go. We've got our final product after we've destroyed the turkey, but nobody saw it. You did this back in the kitchen. It's not gonna be a problem. We got our beautiful White meat right here. We got the dark meat. No bones all ready to go for the family. This is the way that it should be done. This is the way we do it in our house saving everything gonna use everything. This is gonna go on a stock is gonna go in soup. It's gonna be awesome so we wanna thank you for being here again and watching these videos we enjoyed putting this together for you have a happy and safe holiday time and we want to. Thank you to our website in case you have an event coming up with that you need space for we would love to have you here have a good one.


Picture of a roasted turkey in a roasting pan.

Best Roast Turkey
Recipe from The Best Recipe by Cooks Illustrated

Best Roast Turkey SERVES 10 TO 12
• 2 cups kosher salt or 1 cup table salt
• turkey ( 12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved to make gravy
• 3 medium onions, chopped coarse
• 11-12 medium carrots, chopped coarse
• 11-12 celery stalks, chopped coarse
• 6 thyme sprigs
• 3 tablespoons unsalted butter, melted

1. Dissolve salt in 2 gallons of cold water in large stockpot or clean bucket. Add turkey and
refrigerate or set in very cool (40 degrees or less) spot for 12 hours.
2. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels. Adjust oven rack to lowest position, and heat oven to 400 degrees. Toss one-third of onion, carrot, celery, and thyme with 1 tablespoon of melted butter and place this mixture in body cavity. Bring turkey legs together and perform a simple truss.
3. Scatter remaining vegetables and thyme over a shallow roasting pan. Pour 1 cup of water over vegetables. Set V-rack in pan. Brush entire breast side of turkey with half of remaining butter, then place turkey, breast side down, on V-rack. Brush entire backside of turkey with remaining butter.
4. Roast for 45 minutes. Remove pan from oven (close oven door); baste with juices from pan. With a wad of paper towel in each hand, turn turkey, leg/thigh side up. If liquid in pan has totally evaporated, add additional ½ cup water. Return turkey to oven and roast for 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn other leg/thigh side up; roast for another 15 minutes. Remove turkey from oven for final time, baste, and turn it breast side up; roast until breast registers about 165 degrees and thigh registers 170 to 175 degrees on an instant-read thermometer, 30 to 45 minutes. Remove turkey from pan and let rest until ready to carve. Serve with gravy.

Large Roast Turkey (Variation) SERVES 18 TO 20
Smaller turkeys cook faster and are generally more tender, but sometimes you need a bigger bird for a large holiday crowd. By tinkering with our original recipe, we were able to produce a
beautiful large turkey without sacrificing juiciness and flavor. When roasting a large turkey, it's not necessary to roast the bird on each side. Follow recipe for Best Roast Turkey; roasting 18- to 20-pound turkey breast side down in 250- degree oven for 3 hours, basting every hour. Then turn breast side up and roast another hour, basting once or twice. Increase oven temperature to 400 degrees and roast until done, about 1 hour longer.

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