The master chef is here to save your Thanksgiving with a quick and easy guide to carving your Turkey Day bird. For more follow the hashtag #RachaelRayShow
The skin is never crispy, it's never crunchy. I don't know what people always insist on selling this false bill of goods. Once it rests and you get carving, it's not crispy.
Baste as you go- use oil instead of butter but if you over do it it’s going to get soggy. Include salt and pepper in the basting oil as well it’ll help it crinkle up a bit better
@@alexanderdrummond3343 Basting is a waste of time. It does nothing other than give you something to do so maybe there is a reason for it. Brining your turkey eliminates basting. Basting is one of those old things from the 50s that people think they're supposed to do.
TYFS - I love chef Anne B 🥰. Loved watching her show, she’s a great teacher! 😔 I’m a little bit disappointed that the camera was focused on Anne instead of what she was actually trying to teach us. I appreciate 🙏🏻 this video but, I had a hard time seeing what she was doing. 1:53 & 2:38 🙄🤦🏻♀️.
TWO IDEAS I GOT FROM "JACQUES PEPIN" WAS TO CUT OUT THE WISHBONE BEFORE CARVING THE BREAST AS AT LEAST 1/2 POUND MORE MEAT COULD BE TAKEN OFF THE BREAST. THE OTHER IDEA WAS TO CUT OFF THE LEG ENDS AND AFTER COOKED. ALL THOSE TOUGH SINEWS WOULD PULL OUT SO EASILY AND THE LEG MEAT COULD BE ENJOYED WITHOUT THEM IN MY MOUTH!!
Very unclean not uniform and she's wearing a ring on her hand. first rule of culinary never wear rings or jewelry cuz u can contaminate food. thats un sanitary not professional. She supposed to be a top chef my ass. Ive seen her work.
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The skin is never crispy, it's never crunchy. I don't know what people always insist on selling this false bill of goods. Once it rests and you get carving, it's not crispy.
Secret. Get a Big Easy oiless turkey fryer. TH-cam it.
Baste as you go- use oil instead of butter but if you over do it it’s going to get soggy. Include salt and pepper in the basting oil as well it’ll help it crinkle up a bit better
@@alexanderdrummond3343 Basting is a waste of time. It does nothing other than give you something to do so maybe there is a reason for it. Brining your turkey eliminates basting. Basting is one of those old things from the 50s that people think they're supposed to do.
we can't see where the knife is actually cutting as it's not shown!!
First timer, followed advice after watching twice. Worked perfectly my wife was impressed!! Thank you so much!
Can someone please mark Anne’s finger red! She had her index finger on top of the knife! Bad Bad Anne, 😂😂😂
I just said the same thing to my husband. 😆 Love her!
TYFS - I love chef Anne B 🥰. Loved watching her show, she’s a great teacher! 😔 I’m a little bit disappointed that the camera was focused on Anne instead of what she was actually trying to teach us. I appreciate 🙏🏻 this video but, I had a hard time seeing what she was doing. 1:53 & 2:38 🙄🤦🏻♀️.
Yeah - totally poor camera angles
Agree!
TWO IDEAS I GOT FROM "JACQUES PEPIN" WAS TO CUT OUT THE WISHBONE BEFORE CARVING THE BREAST AS AT LEAST 1/2 POUND MORE MEAT COULD BE TAKEN OFF THE BREAST. THE OTHER IDEA WAS TO CUT OFF THE LEG ENDS AND AFTER COOKED. ALL THOSE TOUGH SINEWS WOULD PULL OUT SO EASILY AND THE LEG MEAT COULD BE ENJOYED WITHOUT THEM IN MY MOUTH!!
Stop yelling dumbazz. 😀
Yeah removing the wishbone is key
Removing caps lock is also a key
It takes me 45 minutes and a huge mess. Im going to try this way. Thank you
Do people carve the turkey at Christmas with their fingers or a fork and knife ?
Every video they cut the whole breast off first. I wanna see how to take slices off the breast!
excellent- you make it look easy- thanks.
I have to come watch this every time I cook a turkey. It is short and sweet.
Wow. That is a sharp a** knife. Thanks for the video.
And it cuts so much easier if you can exercise some patience and rest the bird.
You need a wickedly sharp knife!!
last bit of advice on how to work around the joint BEST ADVICE EVER for beginners. A+
Did she say-- Open this guy up just like a BUTT ??
BOOK lol
3rd video I've seen and 3 different ways.
Likes dark meat eh? Gal, when your done messing with that bird... Call me.
Love Anne!!! Thanks!!!
Perfect!
Separating the meat from the bone is a good tip. Now here is a tip from me. Separate yourself from your hairstylist. 😉
First person I’ve seen on TH-cam that I actually know can cook showing us how to do this. Thanks chef!
The camera man needed to get closer to the Turkey. The point was for us to see how Anne was cutting the Turkey.
long strokes :~)
Happy turkey day for Rachael and Anne Burrell! 🦃🦃🦃🦃
thank u i have question u have uploads on how make a big turkey but how keep the turkey moist yur fan
Watch Ramseys turkey recipe.
Most important, let it rest thirty minutes. Second, use an injector. Make your own like melted butter, or store bought.
I like how the camera man is on the wrong side
She's like a man but a women? I'm confused
Nicely done
as I love dark meat and many other friends do as well I would have liked it to be carved into enough for all to enjoy!!
Yea she bout to smash that thigh by herself 😂😂😂😂
Going against tradition! love it!
“Is that hair gel?”
It's a man w boobs
@@dismalrealms3587 or maybe there just something about Mary 😆
@@dismalrealms3587 she’s pretty shuttup pussy
@@BobRoss-wm3lc what a noble white night
@@russianoldschoo48 why thank you sir.
Nice sharp knife makes it so much easier!
Thank goodness- she left the skin on.
easy benny!!
Love your method!
I just wish that Anne and Guy Fieri were married.
. . . not so bad !
Very unclean not uniform and she's wearing a ring on her hand. first rule of culinary never wear rings or jewelry cuz u can contaminate food. thats un sanitary not professional. She supposed to be a top chef my ass. Ive seen her work.
In a kitchen that size, don’t you have a carving/slicing knife that you have to to use a chef knife?
How about cutting it when it’s STILL HOT, like normal people.???
Yup, ! you could almost be an English woman ! , I use an electric knife , same technique ! Let the Turkey rest 1-1.5 hrs ! is the top tip !
I see pink on that dark meat that means it's not done
see her on the food net think...... aggorant bossy .... so not like...... bad attitude....... but i guess she makes money
Looks great