How to carve a turkey with Curtis Stone - Coles

Uploaded by ColesSupermarkets on 13.11.2012

SONG: # It's Christmas time It's Christmas time
# Stand up, stand up for the best of times
# And you... #
I'm joined with Louise, who is a Coles shopper.
-Nice to meet you, Louise. -Nice to meet you too.
Now, Louise, I always get this question around Christmas
which is, "How on earth do I carve the turkey?"
People seem to try all different ways.
They stumble on it a little bit.
So I thought I'd bring you in
and I'd teach you exactly what you need to know
and then give you a shot.
I've done it once before and it wasn't totally successful,
so to be shown by a pro like yourself would be great.
There's a few things to consider,
and I'm gonna do this two different ways.
We're gonna do the traditional way
which is take the whole turkey to the table
and then you just go for it and start carving it
right there and then in front of everybody.
The other way is you break the bird down.
So you literally take the breasts off, you take the legs off.
And then you just slice up the breasts.
Now, the secret, of course, to carving a good turkey
is having a nice, sharp knife.
What you wanna do is you wanna use nice, long strokes of the knife
because the blade's very sharp
and you have to let that sharpness work for you.
The other thing that's really important
is that you take a nice, long fork and you really secure it, right?
So you put a lot of weight in there
so you can poke that right into the centre of the turkey there.
There's a breastplate which runs in between those two breasts -
one on this side, one on that side.
And then you stand right up over it and you go for your life.
-You feeling good about this? -I'm feeling OK.
So in your left hand, right up near the breastplate, that's it.
You poke that in.
Now, you're right on the breastplate.
-So go just to the... -A little bit to the right.
Just to one side of it. Then push it down as far as you can.
-OK. -You're gonna start right up here.
-This side? Yep. -Yeah.
So nice, long strokes of that blade.
And you actually don't need to use a crazy amount of force.
Alright? It should be nice, light strokes.
-So do I take it all the way off? -All the way down, yep. Exactly.
Any thickness or about a centimetre or...?
Look, I don't like it too thick. I cut it quite thin.
-So I do about half that thickness. -About half that? Alright. Oh, yes.
So, look at that. Nice, long, light strokes.
That's the key to carving a good turkey.
OK, so see how you've started to tear the meat ever so slightly?
What that's telling me is you're using too much force.
So watch this.
Just in a couple of fingers, you can literally carve through it
and you get this beautiful...
Oh, look, that's...yes.
See how soft that meat is?
-LOUISE: You're a lot better. -Try it again. OK, so keep going.
See how you've carved all the way here now
and you're carving up and then the leg's in your way.
-Yep. -So, what do you do?
-Remove the leg. -Alright.
So you just go through between the leg and the actual breast.
You'll see that this opens right up.
-Beautiful. -See that?
-Yep, lovely. -Perfect.
We'll sit that over there for the meantime
and you can carry on carving your breast.
LOUISE: Alright.
That's it - and you just keep going down with that line
and then that way you're gonna get all of that delicious meat
straight off the turkey.
So now you're hitting the breastplate, so that's perfect.
So let's go ahead, get all of that meat and get it onto our platter.
Then I'm gonna show you another method
of carving the turkey at Christmas time
and this, I actually think, is a little bit easier.
I'm gonna go through both the leg, just two incisions.
You just pull down on those legs, on both sides,
and eventually you just work your way around the leg like that.
OK, you do the other one.
Let's see if you were paying attention, Louise.
-Slide through. -Good job.
What we do to get the breasts off the carcass,
down here along the wishbone,
nice sharp knife, all the way down,
and then once you get down to here, it'll just tell you when to turn.
You don't even have to think about it.
You go back into the top and just follow the same cut line along
and just go a little deeper.
-Yep. -OK?
And then what you can do is get your tongs, you lift that up,
so you can see all the way down,
and then you turn it around and you come back on this side
and you're just gonna remove that whole breast just like that.
So then when it's time to carve, you just go like this.
Of course, yep.
And then there's no waste, there's no fuss,
there's no mess, there's no problems.
Once you've got all that carved, you just transfer it
in the same shape as the breast all over onto your platter.
Just like that.
So it was following the natural line of the bird?
That's right. So the breastplate's quite thick.
It's about that thick, so you want to come on this side of it. That's it.
That's it.
LOUISE: And then...
CURTIS: And then just a sawing motion, remember? That's it.
Get your tongs in there. I'll cheat for you and I'll hold that open.
And then you just go on down.
-Keep carving. -Oh, lovely.
-Look at that. -Mmm!
-Do some slicing. -And do some slicing.
-OK. -Just run it over and use a fork.
And then again you just go right the way...
Look, yours is neater than mine. Hold on a minute.
That wasn't supposed to happen.
You were supposed to be good but not better than me.
-Stick it on your platter. -It looks fabulous, doesn't it?
-Very festive. -Christmas dinner fit for a king.
I'm gonna have that big one. You can have that small one.
Oh, thank you.
-Happy Christmas. -Merry Christmas.
# It's Christmas time It's Christmas time
# Stand up, stand up for the best of times
# And you let yourself go
# Underneath the mistletoe
# Well, it's Christmas time It's Christmas time... #