I like to carve turkey before guest arrive ?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:No, I wouldn't. Part of the celebration is to carve magisterially at the table, or at least let guests admire the whole bird, then carve in the kitchen.

At our Tday's, it's usually the frenzied matriarch is in the kitchen delegating this task to whichever male seems the least drunk before dinner. Once the breast is "carved" the rest is, well, hacked up and dump in a bowl.

But to OP's question, I'd put it in a baking dish covered with some of the liquid that cooked off. My mom's trick is to then suck the liquid back up with the baster and zap that in the microwave and pour over the turkey. It warms it back up.

That's disgusting, why even both cooking a fresh item if you're going to microwave it? Just buy a precooked item then ick.

I think she means just microwaving the liquid to then pour over the turkey and re-warm it.

Still makes the skin all soggy when the alternative is just... waiting 30m to carve.

[Anonymous]

Anonymous wrote:

Anonymous wrote:No, I wouldn't. Part of the celebration is to carve magisterially at the table, or at least let guests admire the whole bird, then carve in the kitchen.

People really do this?

The turkey parade! The cook walks around the kitchen, dining room and living room with the turkey on a platter held high for everyone to see.

But I've also pre-carved the turkey some years and kept it covered in the oven with some broth to keep it moist. Either way is fine!

[Anonymous]

Anonymous wrote:No, I wouldn't. Part of the celebration is to carve magisterially at the table, or at least let guests admire the whole bird, then carve in the kitchen.

Haha I like how you worded that.

I used to think this too, but then noticed it was always like, the big uncle in the spotlight, grandiosely carving up the turkey with a flourish, when actually the tired-looking women in the background were the ones who had been doing the cooking for three days.

[Anonymous]

Everybody who’s saying no one cares about the tradition or seeing the whole turkey, or actually watching it being carved, that it’s not 1965, etc…. Why are you even eating turkey on Thursday? When’s the last time you cooked a whole turkey? When’s the last time you had cranberry sauce, and Stuffing and gravy?

Even You’re doing it because of the tradition. Why half-ass it!?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:No, I wouldn't. Part of the celebration is to carve magisterially at the table, or at least let guests admire the whole bird, then carve in the kitchen.

At our Tday's, it's usually the frenzied matriarch is in the kitchen delegating this task to whichever male seems the least drunk before dinner. Once the breast is "carved" the rest is, well, hacked up and dump in a bowl.

But to OP's question, I'd put it in a baking dish covered with some of the liquid that cooked off. My mom's trick is to then suck the liquid back up with the baster and zap that in the microwave and pour over the turkey. It warms it back up.

That's disgusting, why even both cooking a fresh item if you're going to microwave it? Just buy a precooked item then ick.

I think she means just microwaving the liquid to then pour over the turkey and re-warm it.

I took it as
-cut
-place in baking dish
-add liquid
-sit
-when ready, suck off liquid
-nuke turkey
-serve

Perhaps pp can elaborate but I like your way better! No way do I want to eat microwaved turkey.

Yes PP is correct, you nuke the LIQUID and pour over the turkey. Not the turkey.

[Anonymous]

Anonymous wrote:Everybody who’s saying no one cares about the tradition or seeing the whole turkey, or actually watching it being carved, that it’s not 1965, etc…. Why are you even eating turkey on Thursday? When’s the last time you cooked a whole turkey? When’s the last time you had cranberry sauce, and Stuffing and gravy?

Even You’re doing it because of the tradition. Why half-ass it!?

Good point.

I dont personally need to see the whole bird or anything, but precutting definitely degrates the quality of the meal. No matter how you want to nuke it or reheat or try to save it with juices or gravy. No one would want a steak cut an hour early and reheated.

[Anonymous]

We only cook turkey breast. Don’t need to see the corpse or show it off to ruin everyone’s meal.

[Anonymous]

No I wouldn't

[Anonymous]

Anonymous wrote:We only cook turkey breast. Don’t need to see the corpse or show it off to ruin everyone’s meal.

It's the dead carcus on the table that's signifies thanksgiving lol 😂

[Anonymous]

I’m not here for dinner and a show.
Please pre-carve so we can get on with it.

[Anonymous]

Anonymous wrote:We only cook turkey breast. Don’t need to see the corpse or show it off to ruin everyone’s meal.

You know you’re still eating dead animal flesh, right? The fact that you’re not looking at it doesn’t make you superior.

[Anonymous]

Anonymous wrote:

Anonymous wrote:We only cook turkey breast. Don’t need to see the corpse or show it off to ruin everyone’s meal.

You know you’re still eating dead animal flesh, right? The fact that you’re not looking at it doesn’t make you superior.

Only eating the breast meat is what makes us superior.

[Anonymous]

Anonymous wrote:

Anonymous wrote:No, I wouldn't. Part of the celebration is to carve magisterially at the table, or at least let guests admire the whole bird, then carve in the kitchen.

People really do this?

Of course. That’s the whole point of cooking a whole bird.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Ew to dry turkey and "thats what gravy is for". This is why people dont like turkey! No one likes dried out meat, rubbery skin that has to be drowned in sauce to taste good.

Let the turkey rest for a good while, cut closer to eating.

Sorry, turkey is a vehicle for gravy. Nothing more.

Then girl, you eatin nasty turkey!

[Anonymous]

Anonymous wrote:No, I wouldn't. Part of the celebration is to carve magisterially at the table, or at least let guests admire the whole bird, then carve in the kitchen.

I have an English degree and a 20 year career in communications & journalism and I’m bamboozled by the use of “magisterially” here.