Lisa Flynn: Well, Chris you’re going to demonstrate to us today how to carve a turkey using our carving sets.

Christopher Koetke: That’s right, and this is fantastic carving sets. It’s very heavy. It really can do the job, so let’s start by cutting the drumsticks off or our turkey.

Lisa Flynn: Okay.

Christopher Koetke: So, very simply we’re going to cut right in between the leg and the breast and now to remove the drumstick very simply you’re going to hold on to the end here and then as I cut in, lift the leg up and that will expose the joint and very simply cut right between the joint. There’s the first drumstick off and now, we’re going to start removing the breast meat and want to slice very gently. You don’t want to lean into it too hard but saw and let the blade do all the cutting for you. Hold on to that piece of skin in it, piece of meat with the fork we’re going to set this one down over here for a little bit later.

Now, notice as we slice the turkey, my knife is following the contour of the breast, so it’s going to be doing this motion here. Slice that meat as thin as you can right before it falls off. We’re going to grab it with the fork.

One thing that’s interesting to know is that we first started slicing the turkey sort of rounded and as you slice more off of the breast then start to slice leg beautiful straight slices right off of the breast like this, and then as you continue to carve you’ll actually start to carve into the turkey actually digging into the turkey breast because what we following the contour of the bones

And again, the whole trick of cutting the turkey is to relax your hand and let that knife do the work so that it follows the contour of the breast.

Lisa Flynn: And the fork Chris really is to use as a guide. I mean, you don’t apply any pressure just—

Christopher Koetke: That’s right, I’m not—

Lisa Flynn: Help to remove the turkey.

Christopher Koetke: That’s right. I’m not even poking it.

Lisa Flynn: Right.

Christopher Koetke: I’m setting it on top and I use the knife almost like a spatula. Now, lastly we’re going to come right in here and for those people who love the fine meat we’re just going to make some nice slices and we’re going to pull out the fine meat. We’ll put the fine meat right next to the drumsticks right in between the drumsticks and right next to that white meat and again there’s less dark meat on the turkey than those of white. It makes it kind of special.

And we can keep carving that and then lastly, to sort of finish this up. We’re going to put those nice, beautiful brown pieces of skin right across the top of the turkey.

Lisa Flynn: Beautiful.

Christopher Koetke: And that is all ready to go.

Lisa Flynn: Well, you know, it’s fantastic to learn how to carve a turkey using our carving set but you know Chris this set would be also great for carving a ham or even a beef tenderloin and last it makes a great wedding gift.

Christopher Koetke: I think that’s a fabulous idea.