How to Carve a Turkey

Divya Gugnani: Believe it or not I can eat an entire Thanksgiving turkey. Okay, maybe not all in one night but over of course of the week in many different forms I can do it. My difficulty always is carving the turkey. I’m Divya Gugnani here in Gilt in New York City. So, let’s go behind the burner and with the chef is going to show us how it’s done. I’m here with Executive Chef Justin Bogle, Justin this is the part we’re people get completely loss. Turkey is roasted, it’s cold, it’s rusted, it’s ready to be cut up, what do we do? Justin Bogle: Turkey go, I mean it’s simple I don’t know people get so scare about turkeys will I guess we show them in previous footage it’s simple. The roasting is simple, the burning is simple I just going ahead and we’re going to cover up. I like to take from the legs first; I like to take the legs off so we’re just going ahead and right hold this back. You can see, you can just follow, and it’s simple. You eat of destructor simple, so we’ve done to go to a chicken you just get in there they’re you go you have one leg off simple. Divya Gugnani: That’s a nice looking leg. Justin Bogle: Thank you beautifully roasted. In my house we tend to leave them whole so somebody can just dig in like a caveman and you know. Divya Gugnani: Can much in it. Justin Bogle: Exactly. So, now we’re going to go for the other leg. We’re going to go in here. We’re going to ----- same thing. It’s going to follow it, can really miss it up if you just pay attention so she’s holding the force we’re going to go in right there. Divya Gugnani: You didn’t need an assistant to do the thing. Justin Bogle: It helps you know, we’re just crack it. So, they’re you go there is your two legs. Divya Gugnani: Yeah. Justin Bogle: Okay. Divya Gugnani: Now you’ve got the beautiful breast. Justin Bogle: Yeah, so I’m going to a ----- like I said before I like to take this wings off just get them out of my way bone somebody want to see the wing, they can need a wing. I like to take the breast off whole and then carve the breast from there. Divya Gugnani: Same here. Justin Bogle: You know, so you’re not really---- your not carving that off for the charkas so you just going to follow the---- Divya Gugnani: Breast bone. Justin Bogle: You got it, exactly. Now follow the breast bone down. And just have a good control over your knife, fell the tip. You feel the bones and you just going to follow in down. They’re you go, bone, bone and one breast. We’re going to spin it around and we’re going to go for the second breast on the other side of the breast bone. So just come in like that, you got it, you got that forming. Divya Gugnani: That’s the most difficult part as having the bird run away. Justin Bogle: Yeah! Exactly it gets a little tricky, here we go. Divya Gugnani: Look at that breast, so beautiful. Justin Bogle: Here we go, now I would just go ahead. I’ll move this to the side. Divya Gugnani: Now, would you do this? Kind of a---- so like my normal thing here I’m just think for second. It’s a kind of you know on a bias to ------ Justin Bogle: Yeah, I would do the exact same thing but I will go the other way exactly I would start. Divya Gugnani: Right. Justin Bogle: Yeah, you got it. Divya Gugnani: Here. Justin Bogle: They’re you go. Divya Gugnani: At how thick do you want the slices thick? Justin Bogle: I don’t coat, that’s the good thickness quarter inch, half inch. Divya Gugnani: Tell me; don’t you do anything with the rest of the bird? Justin Bogle: I would----- Divya Gugnani: Is there anything else to be left on there. You took off the legs, took off the wings---you took out the breast I mean do you really---- that sometimes I don’t believe on go down here. Justin Bogle: Will that’s the thing if you want all this you can take this whole backbone out. You can set them, be picky about and pick all the middle. Divya Gugnani: Right. Justin Bogle: This will be good in shred and make like a turkey salad sandwich the next day if you would like---- Divya Gugnani: Night over a soup. Justin Bogle: Yes, save this later or use this whole turkey to make a nice roasted turkey stock, roasted turkey soup you can use all of that and just going to go ahead and tray this up together. Divya Gugnani: Making look pretty. Justin Bogle: We have the slices, I sliced breast and will slice the other one real quick. Divya Gugnani: Nice and golden brown. Justin Bogle: Nice and golden brown, this how it like. I like I said, will I said before we brine this so you’re going to have--- Divya Gugnani: Very juicy. Justin Bogle: Very juicy turkey as opposed to that dry stuffs that everybody so use to. Divya Gugnani: The thing is that you leave the turkey, how do you store them in refrigerator after a thanksgiving day and what do you do with the leftovers? Justin Bogle: What I do with the leftovers is I would either, I mean I love turkey sandwiches so I’m making a turkey sandwich or shredding it all up and we’ve done it here before we run a special---- like a turkey pop eye shredded all up. Divya Gugnani: Turkey pop eye is great to make the turkey soft. Justin Bogle: Take the stuffing, a mash potato layer. You take the mash potato to make the layer of that. You make that the breast turn to shredded turkey meat may take the dark meat, dark meat that’s will good for that too. To the turkey, the stuffing the cranberry and I just add a little pie crust on top they get this delicious. Divya Gugnani: How do you get the turkey from drying out in the fridge? Or how do you store it. Justin Bogle: In the Ziploc baggie, personally or if you have a little kind of that machine like one of those home kind of that machines, those always work so long ago. Divya Gugnani: Forgetting technical on us. Justin Bogle: I knwo. Divya Gugnani: Okay, I’m ready to eat. Justin Bogle: Okay, let’s go. Let’s get in there. Divya Gugnani: Okay, I’m going breast. Justin Bogle: Yeah, go ahead with the breast. Divya Gugnani: So, that’s the way to go and I’ve got the skin too because it happened that I love the skin, I think its super---- Justin Bogle: Especially when it sees it’s folding there. Divya Gugnani: When it looks its spray I feel I got to have some, incredible juicy, very favorable. Justin Bogle: Juicy, favorable, there is salt in there you can taste that aroma; you can taste the herb sachet that we’ve put in twice and let us go ahead with turkey. Divya Gugnani: A lot of carve on this on the palette. Justin my mouth is full, thank you for having us. Justin Bogle: Thank you. Divya Gugnani: It was delicious. Justin Bogle: Good, will I could help. Divya Gugnani: Stay tune to Behind the Burner, or we give you the tips, tricks and techniques that enlighten the culinary world on fire.