Comments on: How To Cook and Carve a Thanksgiving Turkey Like a Man

By: Dave

Dave — Fri, 11 Jan 2013 18:06:02 +0000

I have to dispute the comment about larger turkeys being tough. I raise my own poultry in my yard, and this year’s tom dressed out at 34 lbs, and was by far the best tasting bird yet

By: NickT

NickT — Sat, 22 Dec 2012 18:28:05 +0000

I followed this article for Christmas with my in-laws – carving was much easier than I anticipated. And all the relatives said this was the best turkey they have had… My wife says I have to do this every year now.

By: thewiseking

thewiseking — Wed, 21 Nov 2012 16:39:43 +0000

Nice vid! What’s interesting here is that unlike alot of what you publish on Art of Manliness, proper turkey carving in no way, shape or form resembles the hack jobs our dad’s used to do.

By: Jeremy Van Wert

Jeremy Van Wert — Sat, 10 Nov 2012 23:46:15 +0000

Fantastic video. I will allow my friends to be amazed at my genious, then share your website with them. Nicely done.

By: Kerry23sK

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By: adam

adam — Fri, 27 Nov 2009 20:26:57 +0000

I live in england so we dont have thanksgiving but this post still applies to christmas, I think people can get frightened because of the sheer size of the bird, but heck its just a large chicken and you should treat it the same way, thanks for the post, very helpful, I will be using your advice this year for sure.

Adam

By: Peter

Peter — Thu, 26 Nov 2009 17:51:42 +0000

I follow the Cook’s Illustrated method for a turkey. It has yet to fail and I regularly get “the best I’ve ever had” comments. Nothing tops an immersion brine. You don’t need to add herbs or anything and it’s not a very involved process. Also, cut an orange in half and stick it inside the bird…great flavor that adds that something extra. As for how long to cook it, just go by the temp readings….don’t pay much attention to a time as they are only useful for estimating a cooking time.

This year we got a 19 lb bird. It’s the biggest I’ve done, and we’ll see how it comes out.

Peace and Blessing….Cheers!

By: Adam Garratt

Adam Garratt — Tue, 24 Nov 2009 16:43:34 +0000

Turkey is tasty but It can go dry easily if you dont let it rest, and that goes for any meat, take it out the oven and leave it alone!

By: Karl

Karl — Sat, 21 Nov 2009 16:23:22 +0000

Another good way to brine a turkey is to do a dry brine. Make a mixture of 2 cups of Kosher Salt, 1/2 cup “Herbs de Provence” seasoning, 2 tsp of cheyenne pepper, 1 tablespoon of black bepper. Rub the Turkey down with olive oil inside and out and put the bird in a large foil pan. Pack the bird with the salt mixture inside and out. Don’t skimp. Pack it thick on the outside. Place uncovered in the fridge for 18-24 hrs. Take out and rinse off and rub down with butter. Place in oven to cook for normal times. I like to smoke mine at 275 degrees for 4 hrs. Also great on a gas grill rotisserie for 3.5 hrs. For a baste I mix melted butter, sage, rosemary and orange juice. Makes a great glaze and helps to give the bird a golden brown skin which everyone likes. When done let rest for 30-40 minutes before carving. Try it, I know you will like it.

By: Jake the Jarhead

Jake the Jarhead — Fri, 20 Nov 2009 22:31:23 +0000

Just re-visited your “how to carve a turkey” video. I studied it last year and blew the family away with an awesome platter presentation. Looking forward to doing it again this year. When done this way, and arranged properly, it’s the best way I’ve ever seen a turkey presented. Additionally, cutting the breast across the grain makes for juicier white meat. Thanks guys, and keep up the good work on a great site.