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.

Most people’s knives aren’t sharp enough to carve properly, so guests just have to sit there and watch someone mangle the poor bird.

Also, stop basting turkeys! Say no to rubbery skin!

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.

We do not carve at the table...no one is good enough for an audience. It is done in the kitchen just before the meal. Turkey carving is not really something I feel the need to watch honestly.

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.

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.

Yes, at my IL’s, this is the one task reserved for the man of the house. And opening bottles of wine. My MIL always tells me to go find my husband to operate a corkscrew.

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?

Yep. And sometimes we play-fight about who deserves the honor of carving the bird.

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.

Maybe if you had delicious moist turkey with crispy skin you'd feel differently! Mashed potatoes are my gravy vessel hehe

Ugh. I do not want cold or reheated turkey. I keep the bird covered and it gets cut last. I would skip cold turkey or microwaved in favor of everything else

Anonymous wrote:The sight of a whole cooked turkey is repulsive. Just give people something appetizing like the slices to choose from.

Anyone who likes to see entire dead animals after being cooked is a complete weirdo.

That’s funny!

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.

The sight of a whole cooked turkey is repulsive. Just give people something appetizing like the slices to choose from.

Anyone who likes to see entire dead animals after being cooked is a complete weirdo.

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.

This is so 1950s home ec class, I can’t even.

No one cares about this in 2023.

It’s home ecs because it works. Some people pay attention to food psychology, presentation, colors, layout, all the things that aren’t strictly “shove food in mouth”. Research shows that most people are influenced by these things, even if they can’t dissect and identify what contributes to their positive or negative feelings about a meal.

No one is asking YOU to do this. We’re just telling you that presentation matters.

Well looky here! CARVED turkeys on the cover of Martha Stewart Living and other foodie magazines!
https://www.nytimes.com/2018/11/20/dining/thanksgiving-magazine-cover.html

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.

This is so 1950s home ec class, I can’t even.

No one cares about this in 2023.

It’s home ecs because it works. Some people pay attention to food psychology, presentation, colors, layout, all the things that aren’t strictly “shove food in mouth”. Research shows that most people are influenced by these things, even if they can’t dissect and identify what contributes to their positive or negative feelings about a meal.

No one is asking YOU to do this. We’re just telling you that presentation matters.

It’s a turkey. There’s nothing to it. People who act like it’s some big deal prove their low level of cooking prowess. If you want to impress, you’re going to have to do better than a simple turkey. There’s a reason most people eat a whole roasted bird only once a year—it’s not impressive, not delicious, and not worth the fuss. Hardly wonderful to look at, and if you think it is, that just proves you’re not a great cook.