Famous chef says most people carve turkeys wrong and shows the right way to do it
Renowned Chef Mark Dommen share the secrets of turkey serving and explain that you may actually be "doing it all wrong!"
A highlight during Thanksgiving is definitely when the time comes for the carving of the turkey. But everything has to be just right, an arduous task that many painstakingly try to perfect every year.
Many days of gathering ingredients followed by hours of preparation later, the time arrive to enjoy the fruit of one's labors. But Chef Mark Dommen warn that if you don’t have a solid plan of action when it comes to the carving of the turkey, then “you’re doing it all wrong!”
The first thing you have to pay attention to is the sharpness of the knife you will use to cut the meat. Make sure it is freshly sharpened before the carving.
There will be no watchful eyes silently pressuring you into carving the perfect cuts, and by cooking the stuffing out next to the turkey, instead of inside it, both end up crispier adding to the aesthetics as well.
Now one can easily create the sized portioned required by slicing in against the grain. Once all the sections are sliced off, they can be easily put back together to make it look great and easy to serve when the time comes.
The result will be a perfectly roasted turkey to enjoy at Thanksgiving.
For the sake of variety, we have another recipe to choose from. It comes highly recommended by those who have tried it, where praises are sung by many as the juiciest turkey they have ever had. The poster of the recipe, Kirsten from Augusta, Georgia represents the non-professional chef side of the population and the recipe is well worth the try.
2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons rubbed dried sage
2 tablespoons dried thyme leaves
1 tablespoon lemon pepper
1 tablespoon salt
1 (15 pounds) whole turkey, neck, and giblets removed
2 stalks celery, chopped
1 orange, cut into wedges
1 onion, chopped
1 carrot, chopped
1 (14.5 ounces) can chicken broth
1 (750 milliliters) bottle champagne
Line a turkey roaster with sheets of aluminum foil that would be long enough to wrap the entire turkey with. Preheat the oven to 350 degrees F (175 degrees C).
Stir the sage, rosemary, thyme, lemon pepper, and salt in a small bowl and rub the mixture of herbs into the cavity of the turkey, then stuff with carrot, onion, orange, and celery. Truss if needed, and place the turkey into the roasting pan.
Pour the champagne and chicken broth over the turkey, ensuring that champagne goes into the cavity as well. With that done, seal the turkey by bringing the aluminum foil over the top of the turkey. Prevent the foil from touching the skin of the turkey breast or legs if possible.
When inserting an instant-read thermometer into the thickest part of the thigh, close to the bone, the temperature should read 180 degrees F (82 degrees C). The turkey is ready to be removed from the oven, cover it with a doubled sheet of aluminum foil and leave it to rest in a warm area for around 15 minutes before carving.