Can you carve a turkey? No? Don't worry, here's instructions from a butcher: - GoFuckYourself.com

Pornwolf · 11-21-2007, 05:11 PM

Lots of guys in this industry have become the head of the household and started families over the past decade.

If this is you it's high time to learn how to really carve a turkey better than your father. Most guys really don't know how to do it right so don't feel bad.

Here's some tips from a butcher taken from The New York Times:

Click here for the full link.

Have you ever had to carve a turkey? How did you do?

CDSmith · 11-22-2007, 01:14 AM

They call me the surgeon when I carve turkey.

AsianDivaGirlsWebDude · 11-22-2007, 02:02 AM

ADG

bobby666 · 11-22-2007, 03:41 AM

really helpful.thanks 4 sharing

After Shock Media · 11-22-2007, 03:52 AM

Very close to how I do it. Off come legs, off come wings. Side in cut below the breast all the way to the spine in a straight line. Then for presentation you can carve off slices right off that portion of the bird table side (PS electric knives do rock). Then after you have thinly sliced up one side of the breast and gave it around or put it on serving tray. Return turkey to kitchen and make another cut at the top of the wishbone on the remaining breast, and sideways straight cut at the bottom of the breast and walla whole breast comes off in one chunk. Wrap this right then in foil in case guests or family wants more latter (remains worm).

Then of course give the legs to whomever really demands them, and slice up some thigh meat for those that like some real strong turkey flavor and give them over.

Oddly I do not bake my birds with wings on them. They are very awkward to eat, often end up with burnt tips too. So those get whacked off before roasting and I roast them up separate along with the neck, gizzards, heart, and liver. These parts will become the base of my gravy along with the drippings from the bird tray. It just gives me a fantastic large amount of stock already ready to go when the bird is done. As everyone knows you can not have enough gravy and why use water when you can use fresh turkey stock.

However if you do insist on leaving the wings on. Please just bend them backwards like your putting the turkey into a behind the back arm lock, do this on both arms. It will help them a great deal. Also be ready to tent your breast during last 45 minutes or so of cooking and forget those damn stupid red pop up thermometers and use a real leave in digital one. Remember carry over time people.

Have a great meal and enjoy your company and family. If you happen to be alone I feel for you and wish you the best.

11-21-2007, 05:11 PM	#1
Pornwolf Drunk and Unruly Join Date: Jan 2002 Location: Hollywood Posts: 22,712	Can you carve a turkey? No? Don't worry, here's instructions from a butcher: Lots of guys in this industry have become the head of the household and started families over the past decade. If this is you it's high time to learn how to really carve a turkey better than your father. Most guys really don't know how to do it right so don't feel bad. Here's some tips from a butcher taken from The New York Times: Click here for the full link. Have you ever had to carve a turkey? How did you do? __________________ I've trusted my sites to them for over a decade... Webair, bitches.

11-22-2007, 01:14 AM	#2
CDSmith Too lazy to set a custom title Industry Role: Join Date: May 2001 Location: My network is hosted at TECHIEMEDIA.net ...Wait, you meant where am I located at? Oh... okay, I'm in Winnipeg, Canada. Oops. :) Posts: 51,460	They call me the surgeon when I carve turkey. __________________ *Promote Wildmatch, ImLive, Sexier.com, and more!!* ALWAYS THE HIGHEST PAYOUTS: Big Bux/ImLive SIGNUP ON NOW!!! Put some PUSSYCA$H in your pocket. ICQ me at: 31024634

11-22-2007, 02:02 AM	#3
AsianDivaGirlsWebDude Purveyor, Fine Asian Porn Industry Role: Join Date: Jul 2004 Location: San Francisco Bay Area Posts: 38,323	ADG __________________ Asian Diva Girls - Exclusive Photos and Videos Asian Diva Girls Affiliate Program (50% ccBill Revshare)

11-22-2007, 03:41 AM	#4
bobby666 boots are my religion Join Date: Nov 2005 Location: Heart of europe Posts: 21,765	really helpful.thanks 4 sharing __________________

11-22-2007, 03:52 AM	#5
After Shock Media It's coming look busy Join Date: Mar 2001 Location: "Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn". Posts: 35,299	Very close to how I do it. Off come legs, off come wings. Side in cut below the breast all the way to the spine in a straight line. Then for presentation you can carve off slices right off that portion of the bird table side (PS electric knives do rock). Then after you have thinly sliced up one side of the breast and gave it around or put it on serving tray. Return turkey to kitchen and make another cut at the top of the wishbone on the remaining breast, and sideways straight cut at the bottom of the breast and walla whole breast comes off in one chunk. Wrap this right then in foil in case guests or family wants more latter (remains worm). Then of course give the legs to whomever really demands them, and slice up some thigh meat for those that like some real strong turkey flavor and give them over. Oddly I do not bake my birds with wings on them. They are very awkward to eat, often end up with burnt tips too. So those get whacked off before roasting and I roast them up separate along with the neck, gizzards, heart, and liver. These parts will become the base of my gravy along with the drippings from the bird tray. It just gives me a fantastic large amount of stock already ready to go when the bird is done. As everyone knows you can not have enough gravy and why use water when you can use fresh turkey stock. However if you do insist on leaving the wings on. Please just bend them backwards like your putting the turkey into a behind the back arm lock, do this on both arms. It will help them a great deal. Also be ready to tent your breast during last 45 minutes or so of cooking and forget those damn stupid red pop up thermometers and use a real leave in digital one. Remember carry over time people. Have a great meal and enjoy your company and family. If you happen to be alone I feel for you and wish you the best. __________________ [email protected] ICQ:135982156 AIM: Aftershockmed1a MSN: [email protected]