I get so much strife from my wife or my
lack of carving skills I hooked up with
one of the best Carver’s in the world
Paul Kelly to show me the way
[Music]
Paul how do you carve a turkey well
first of all what you don’t do is start
hacking away at the turkey and just
carving the bits off you like but I want
the breasts whoa yeah slow down calm
down
so where do you go first right first of
all you get a nice sharp knife the sharp
knife does make a difference we’re gonna
take the wheel off no put that to one
side that’s my favorite thing now
cut down through the thigh skin and that
releases the leg and then we could put
the bird on the breast and you can peel
a whole other leg back okay and now you
could of course start to carve the whole
the breast but we’re going to step
further and we’re gonna take the whole
of the breastbone off the breastbone
obviously runs down the middle of the
bird there yeah we’re gonna cut down
following the line of the bone and what
you can do is use your carving fork just
to open it up just so you can see where
the breast is and take the whole of the
brush away that’s huge so you get an
amazing piece of breast meat you’ll get
up to 52 percent more breast meat off
one of these turkeys then you would have
stand the bird now let’s not forget
these beautiful shoulder oysters our
next top tip is a baking tray okay all
right this is the best of the best you
see that’s skin will taste nice but if
you put it back into the baking tray
yeah take the neck skin off the world
are you making like turkey crackling I
keep crackling you got it in what take
that bit of shoulder skin off salt put
that back in the oven
for about ten minutes and you get the
most amazing token crackling so you’ve
got the press there so this is this is
big everybody somehow destroys a turkey
breast and that’s because you know they
try to carve it on the bone there just
by going just hacking away of it right
by breaking it by taking it off the bone
now you’ve got the whole breast there
and you can start to carve it into
lovely equal serve and you’re actually
making your job a lot easier so much
easier
don’t panic about having to get the bird
carved very quickly you know this first
being out of the oven there for two
hours and it’s still me and there’s this
big thing isn’t there about when you
take the turkey out the oven you jump on
it with a sleeping bag a note of tune
for download the blankets to keep it
wrong that’s a disaster when the turkeys
up to temperature we cook then you want
to get the heat out of the bird
otherwise it will overcook and that’s
why everybody has dry turkey now here’s
the other thing let’s not forget it
because we drive puck others it means
you can pull all the sinews out of the
leg so when you carve the drumstick yeah
you get beautiful slices of meat that’s
not full of sinew that dark meat there
that’s the sign of quality in all
poultry and if that means it’s mature
when you get when you get a chick in
there stand the chicken the leg meat is
pretty much the same color as a breast
meat that’s people so it’s so young and
any of it hasn’t done anything and the
myoglobin hasn’t built up and giving it
that lovely rich dark color the work
globin myoglobin the Maya takes the
oxygen to the muscle takes science here
you know science class at par Kelly a
quick recap on how to carve your turkey
we’re gonna break it down to its primal
so what you do is you take the wing off
first of all then you take the leg off
and then you cut the whole of the breast
off the bone so then on your carving
plate you’ve got a leg you’ve got the
breast take the skin off put that onto a
baking tray season it with salt in the
oven and then
in western your leg that you could just
carve into nice even slices to serve up
get your stock piping hot from the bird
and then just pour reduces abundantly
this right here is perfection on a plate
because it really upsets me when people
say took his dry flaky he hasn’t got
your flavor taste that and tell me okay
I’m gonna go for some dark meat yeah
it’s so juicy so that’s it
wait a minute well it’s really crackling
yep it’s cooking crackling she the best
bit you’ll never had Turkey crackling
before well remember that well remember
to pause okay maybe some so there’s a
turkey crackling and yes it is perfectly
done and do you know how it’s perfectly
done
I have no idea you know because when you
pick it up on a knife it doesn’t all
flip over to the side I’m gonna salt
over that crisp it up again and then
what I do is just cut the lovely slices
it is absolutely stunning and this is
really really good for you it really is
oh man I’m bro the videos in it in a bit
more super more I’m here barbecue he’s
Paul Kelly if you want to subscribe to
the channels food tubes over there DJ
BBQs over there and Paul Kelly’s website
and all his information is down below
you guys rule having Christmas everybody
there we go happy Christmas Happy
Holidays
shred the rag go fast and take chances
should be doubled
[Music]
lack of carving skills I hooked up with
one of the best Carver’s in the world
Paul Kelly to show me the way
[Music]
Paul how do you carve a turkey well
first of all what you don’t do is start
hacking away at the turkey and just
carving the bits off you like but I want
the breasts whoa yeah slow down calm
down
so where do you go first right first of
all you get a nice sharp knife the sharp
knife does make a difference we’re gonna
take the wheel off no put that to one
side that’s my favorite thing now
cut down through the thigh skin and that
releases the leg and then we could put
the bird on the breast and you can peel
a whole other leg back okay and now you
could of course start to carve the whole
the breast but we’re going to step
further and we’re gonna take the whole
of the breastbone off the breastbone
obviously runs down the middle of the
bird there yeah we’re gonna cut down
following the line of the bone and what
you can do is use your carving fork just
to open it up just so you can see where
the breast is and take the whole of the
brush away that’s huge so you get an
amazing piece of breast meat you’ll get
up to 52 percent more breast meat off
one of these turkeys then you would have
stand the bird now let’s not forget
these beautiful shoulder oysters our
next top tip is a baking tray okay all
right this is the best of the best you
see that’s skin will taste nice but if
you put it back into the baking tray
yeah take the neck skin off the world
are you making like turkey crackling I
keep crackling you got it in what take
that bit of shoulder skin off salt put
that back in the oven
for about ten minutes and you get the
most amazing token crackling so you’ve
got the press there so this is this is
big everybody somehow destroys a turkey
breast and that’s because you know they
try to carve it on the bone there just
by going just hacking away of it right
by breaking it by taking it off the bone
now you’ve got the whole breast there
and you can start to carve it into
lovely equal serve and you’re actually
making your job a lot easier so much
easier
don’t panic about having to get the bird
carved very quickly you know this first
being out of the oven there for two
hours and it’s still me and there’s this
big thing isn’t there about when you
take the turkey out the oven you jump on
it with a sleeping bag a note of tune
for download the blankets to keep it
wrong that’s a disaster when the turkeys
up to temperature we cook then you want
to get the heat out of the bird
otherwise it will overcook and that’s
why everybody has dry turkey now here’s
the other thing let’s not forget it
because we drive puck others it means
you can pull all the sinews out of the
leg so when you carve the drumstick yeah
you get beautiful slices of meat that’s
not full of sinew that dark meat there
that’s the sign of quality in all
poultry and if that means it’s mature
when you get when you get a chick in
there stand the chicken the leg meat is
pretty much the same color as a breast
meat that’s people so it’s so young and
any of it hasn’t done anything and the
myoglobin hasn’t built up and giving it
that lovely rich dark color the work
globin myoglobin the Maya takes the
oxygen to the muscle takes science here
you know science class at par Kelly a
quick recap on how to carve your turkey
we’re gonna break it down to its primal
so what you do is you take the wing off
first of all then you take the leg off
and then you cut the whole of the breast
off the bone so then on your carving
plate you’ve got a leg you’ve got the
breast take the skin off put that onto a
baking tray season it with salt in the
oven and then
in western your leg that you could just
carve into nice even slices to serve up
get your stock piping hot from the bird
and then just pour reduces abundantly
this right here is perfection on a plate
because it really upsets me when people
say took his dry flaky he hasn’t got
your flavor taste that and tell me okay
I’m gonna go for some dark meat yeah
it’s so juicy so that’s it
wait a minute well it’s really crackling
yep it’s cooking crackling she the best
bit you’ll never had Turkey crackling
before well remember that well remember
to pause okay maybe some so there’s a
turkey crackling and yes it is perfectly
done and do you know how it’s perfectly
done
I have no idea you know because when you
pick it up on a knife it doesn’t all
flip over to the side I’m gonna salt
over that crisp it up again and then
what I do is just cut the lovely slices
it is absolutely stunning and this is
really really good for you it really is
oh man I’m bro the videos in it in a bit
more super more I’m here barbecue he’s
Paul Kelly if you want to subscribe to
the channels food tubes over there DJ
BBQs over there and Paul Kelly’s website
and all his information is down below
you guys rule having Christmas everybody
there we go happy Christmas Happy
Holidays
shred the rag go fast and take chances
should be doubled
[Music]
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