七面鳥の切り分け方 感謝祭の七面鳥の切り分けDIY 七面鳥を切り分けて鳥の部位を取り出す方法

七面鳥の切り分け方 感謝祭の七面鳥の切り分けDIY 七面鳥を切り分けて鳥の部位を取り出す方法

hello hello today we’re going to show you how to carve up a turkey uh we’ve got a beautiful big juicy bird for you here today and we can’t wait to eat it but first we’re going to carve it up so let’s have a look see how it’s done first things first we’re going to take off the wings it’s not going to fly anywhere anyway just cut through the joints it’s a very tender meat already so you could have just torn it off but you see the joints here just cut through very nice with a sharp knife take care of your fingers so you don’t cut yourself cut the skin through and there we have two wings ready to eat next we’re going to do the um the legs so we can get to the breast um take a look here you can already see it’s basically a line made for you just care carefully cut through it quite often there’s some juices running out but here the juices have stayed inside so it’s extra juicy take a look inside there’s the uh the bones right here to just carefully cut through along the bone nice and careful and here we have it you see here’s the joint that’s what we cut through in the middle you can’t cut through bone too easily it’s very dangerous you can cut yourself cut through the skin and there we have a leg ready to eat okay now to the main event everybody’s favorite the breast uh you can see here in the middle we’ve got the breast bone it’s sticking out a bit if you just run your finger along the line you can feel it um basically that divides the breast in two parts if you put the knife just on the edge of the bone just slightly and start cutting you can feel the resistance on the right here just carefully carve along it you can see here the breast bone no meat wasted because we want to eat everything just carve along it try and carve as close to the bone as you can if you have a nice knife for that it helps down here we’ve got another [Music] bone there we go it’s slowly coming out cook to perfection and there we have a beautiful breast filet ready to eat go okay now you could eat it already but uh if you want to enhance your presentation a little bit to uh wow your guest you can carve it up even further so you can portion it up nicely on the plate just uh basically slice as many slices as you want big or thin or whatever you like here we’re going to make it a little bit thicker could you’re very hungry just put your fingers on top of the breast lay your knife slightly angled and slowly and carefully carve down to the bottom try and keep it steady nice and slow you don’t have to do it fast because then you might destroy everything and there we have it you can see we’ve got beautiful juicy slices of roast turkey ready for you to enjoy okay let’s not forget there’s always going to be some meat left on the bone you’re not going to let that go to waste if you like you can just take it off with your hand some people like to leave it on and use the carcass to make a soup poultry soup basically it taste a bit like chicken soup there’s not much difference but if you’re very hungry you can just take it all off and enjoy all this lovely delicious meat most importantly what most people or some people anyway don’t know on the uh bottom or rather on the back of the bird we’ve got very very tender juicy morsels they’re called down here definitely don’t let them go to waste it’s extremely tender meat very delicious okay here we go a lovely plate of roast turkey with potato dumplings to enjoy um thanks for watching give me positive feedback and please subscribe soon soon

Oven roasted turkey
Turkey is the most common main dish of a Thanksgiving dinner, to the point where Thanksgiving is sometimes colloquially called “Turkey Day.” In 2006, American turkey growers were expected to raise 270 million turkeys, to be processed into five billion pounds of turkey meat valued at almost $8 billion, with one third of all turkey consumption occurring in the Thanksgiving-Christmas season, and a per capita consumption of almost 18 pounds (8.2 kg). The Broad Breasted White turkey is particularly bred for Thanksgiving dinner and similar large feasts; its large size (specimens can grow to over 40 pounds) and meat content make it ideal for such situations, although the breed must be artificially bred and suffers from health problems due to its size.

Most Thanksgiving turkeys are stuffed with a bread-based mixture and roasted. Sage is the traditional herb added to the stuffing (also called dressing if NOT cooked inside the bird), along with chopped celery, carrots, and onions. Other ingredients, such as chopped chestnuts or other tree nuts, crumbled sausage or bacon, cranberries, raisins, or apples, may be added to stuffing. Deep-fried turkey is rising in popularity due to its shorter preparation time, but carries safety risks.

The consumption of turkey on Thanksgiving is so ingrained in American culture that each year since 1947, the National Turkey Federation has presented a live turkey to the President of the United States prior to each Thanksgiving. These turkeys were initially slaughtered and eaten for the President’s Thanksgiving dinner; since 1989, the presented turkeys have typically been given a mock “pardon” to great fanfare and sent to a park to live out the rest of their usually short natural lives.