How to carve a turkey in your kitchen
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1:30 join joint joints
NikosMouts 1 month ago
well the reason people like the white meet is because it has less fat.the dark is more flavorful i think (fat tastes good).Make a good gravy dip the meant in and it,s all good.
dapletd 10 months ago
very nice,,, and as far as cutting thru the bone... you don't.. yo cut thru the tendon connecting the bone.. not a dramatic event.. with a sharp knife, the tendon and cartlidge cuts easy and seperates the two pieces....
hydynryk 2 years ago
Why did he have to use the word carcass? Great guide though.
bizznesg 3 years ago
Very helpful video. The only complaint is that from time-to-time the cameraman points the camera at the chef's face instead of his hands. I'm really not interested in the chef's face. I just want the how-to.
schmoonkie 3 years ago
They always fade away when starting to cut through the bone. They always show the scond after the bone is cut. I'd like to see the trouble they go through while cutting the bone. 3 stars from me
allanxxx99 4 years ago
nice
crazyskater147 4 years ago
top slicing!
tinyherb 4 years ago