Curving turkey before gusts arrive…
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Anonymous
| What do you think about it ? |
Anonymous
| * carving |
Anonymous
I appreciate Ina Garten's take on it.
Bang on if you want to carve at the table, and no criticism so long as it's not stressing anybody out and spoiling the fun of the gathering. As for me, I'm following Ina. |
Anonymous
| Definitely do it. You can cook the turkey hours beforehand. A good proper rest keeps moisture in. Carving at the table right out of the oven loses a lot of moisture. Carve after about 45-min to 1 h of rest. Cover with foil, then just put it in a warm oven later to heat up. So many people freak out that it'll get dry when you heat it back up in the oven. It won't..you're fine. The long rest sucked a lot of moisture back in. |
Anonymous
| Carving at the table is awkward and stupid. I also never come in the kitchen to “see the turkey before we carve it.” Who freaking cares? |
Anonymous
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It’s your turkey. If you’ve done an absolutely exceptional job of roasting it to magazine-cover perfection, bring it out to show everybody about the time it’s done resting.
Carving at the table is only impressive if you’re an expert who want have the hapless bird sliding around in its own grease and creating a wrestling match when you remove the wings and legs. If you do carve at the table, bonus points for a really spectacular carving set and a perfectly ironed white linen napkin. Deduct 10 points for using an electric knife and 20 for using a random kitchen knife. Another option for the profligate is to prepare two birds, carve the first and display the second. Bonus points if you keep guests from discovering the one that comes perfectly carved to the table almost instantly on a decorated platter isn’t the one you just showed them. |
Anonymous
| Why does anyone feel the need to “show off” a roast turkey? |
Anonymous
| I carve mine early. No one wants to watch me hack into a bird carcass at the supper table. |
Anonymous
| We’ve never carved at the table. It is always carved in the kitchen and placed on a couple of platters. |
Anonymous
Some people put a huge amount of effort into getting that perfect, crispy Norman Rockwell “bronzage” on the bird, and want to be appreciated for all their hard work and skill. I mean, you don’t show it in the roasting pan. You put it on a platter with greens and garnishes, maybe with those little paper booties on the ends of the drumsticks. |
Anonymous
DW |
Anonymous
Are you saying “Dear Wife”? I’m a wife and I feel zero need to show off a bird. It’s not that hard. |
Anonymous
That’s so stupid. It’s a straightforward process. People act like it’s so hard. I used to think it was a big deal, because my MIL fussed about it so much. An unstuffed bird (the only food-safe way to go) takes about 3.5 hours. Basting is also not something you should do. So you do a dry brine a day or two before, stuff a quartered lemon and a quartered onion up in there, and put the damn bird in the oven. It’s always beautifully bronzed for me, and never dry; I do sometimes tent with foil at the end if the top is getting done faster and the legs need more time. Sometimes I cook it breast side down for two hours, then flip it. Always looks nice. I truly can’t stand dummies who take photos of restaurant food on vacation, either. Wooooowwwww, a radish cut like a flower? Better save that for posterity. 
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Anonymous
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We usually carve in the kitchen right before we serve. So we cook, rest, carve and then put it on the table. The Ina Gartej method wouldn't work because the ovens are busy at that moment so not having to put it back in works for us.
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Anonymous
I kinda suspect Ina has more ovens than I do. 
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