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Well cooking the Turkey is half the battle on Thanksgiving the other half is carving at and it is not an easy task.
We brought in fairway markets master butcher this is -- eight the net CM got to say without Italian -- -- trying giving up some carving tips this morning.
Good morning to you happy Thanksgiving re good morning -- having -- here thank McCarron markets -- -- store here in New York it's a fabulous pressure store.
And we -- to get to the carving city you can tell us how to do that's okay that's an -- watching we don't know how to do that tell us our first it's carved in the kitchen.
First launched Turkish city good 1520 minutes thanks so it absorbs did you stacked like a sponge so there's -- in there when you go to place.
Then you want to start with your back legs.
We open up the back of the Turkey and allows the air to get underneath in the cavity where the bone underneath will cool which will make the -- come off easier in the one piece.
So you can take its solid off on the cutting board.
And -- against -- growing -- so let it sit for about 1520 that -- that good at it it's going minutes also you want to cool enough that it's still warm but you can do with your hand you -- what appears it would before we let even more juice out.
Can anyone -- pull apart with your -- and any sick at the platter next to you.
Yes work efficiently we hate cleaning up messes so if you go right from the Turkey to the platter.
You'd be surprised to -- -- wants no double work and mixing you know you're done with no cleanup.
And then start with a lag you said you touched on out of -- Yes because you want to open up the backing continue to let it cool you can't -- -- -- -- cool enough what you want -- piping hot green V on the table.
Visit to Turkey meat is -- -- -- -- the most flavor if it's really really hot it'll run right on the piece of me when you cut it.
You're doing all this in the kitchen knife in my house are my uncle just -- right there on the dining room table with slice meat for us and started at least start the process and then we would.
-- -- -- -- And that Norman Rockwell moment show the bird at the table but the cultural curve -- round yeah -- square and against the grain which is important.
Then taken into the kitchen on a cutting board solid.
Then take it apart slice it up put it back together bringing up to the table and really good to RA can't get any say no tearing right.
Yea you know it -- will come apart because -- cuts and a lot of guys have a tendency to wanna poll and -- and you just hear the meat departments really just wanna do it lightly pressure like pressure.
Tip of the knife it'll come -- report.
All right now I know that you can carve -- Turkey -- one minute we talked to Dave -- earlier he's anchoring FOX & Friends and he says he doesn't believe you can do it.
Well you gonna get a four.
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Megan does it.
-- -- -- I've got flag coming off 100 in -- The -- you know it.
This is the fast way to do -- do not do this at home.
All of the guys in here watching to match one -- our stage managers as watching he's going to be doing this at home with his family later.
And don't forget at -- don't didn't make a mistake at a lot of first timers do.
Take out the the end of batteries inside friend -- a warm salt water runs because of The Beatles.
Kristol -- you know crossed up there from the cold and it's Dixon don't realize that he's still sticks and you have twenty seconds left.
Look at yeah.
Here we -- -- right extends the time.
Cents to end the sixth.
For our hurricane.
-- And you know and hey job in his journal thirty I would give -- -- hot that I'm miserable they're gonna watch her and her.
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