{"id":197,"date":"2017-11-23T21:29:14","date_gmt":"2017-11-24T05:29:14","guid":{"rendered":"http:\/\/www.resultstypical.com\/?p=197"},"modified":"2017-11-29T09:40:22","modified_gmt":"2017-11-29T17:40:22","slug":"chef-jet-tila-carves-a-turkey","status":"publish","type":"post","link":"https:\/\/www.fibergeek.com\/resultstypical\/kitchen-methods\/chef-jet-tila-carves-a-turkey\/197\/","title":{"rendered":"How to carve turkey by Chef Jet Tila"},"content":{"rendered":"

It’s Thanksgiving and I stumbled on this video on FaceBook by Chef Jet Tila<\/a> about how to carve turkey.<\/p>\n

A few years ago I was working in a kitchen and someone asked me how they could help. I pointed him at a shallow baking tray with a baked chicken on it and asked him to part it out. Then I turned and concentrated on something else. <\/p>\n

I’d expected my helper to know how to part out a chicken (breast, wings, drumstick, thigh, then save the carcass for good broth). I was caught off guard and completely surprised when after struggling with it for a long while he came back to me with a tray of what we’ll refer to as “gobets” of chicken. In medieval cookbooks they will often instruct you to “hew it to gobets” meaning take a piece of meat and cut it down into bite sized pieces. He had managed to wrestle most of the meat off the chicken.. but I don’t think any of it, aside from the wings, were still in identifiable parts.<\/p>\n

Don’t be like that guy. <\/p>\n

This is a helpful and timely video about how to easily part out a turkey (or chicken). Since whole chickens are usually cheaper to buy than chicken parts I highly recommend buying them whole.<\/p>\n

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