Turkey Question:
 

So Vash's turkey thread got me thinking about my turkey recipe and whether or not it would be acceptable to most folks here on the board...

The turkey itself turns out a beautiful color, has great flavor through out, remains juicy, but here is the problem that I think most would have a problem with... it falls off the bone...

When I take the turkey out of the oven and sit it on the island, I have a separate platter ready to go... I grab a breast and it pulls right of the bone... I pull the breasts into pieces and then put them on the platter.. I separate the dark meat from the white meat on the platter and then add a little of the juice from the pan onto the meat on the platter... One cool benefit of this technique is that all of the tendons in the turkey legs are able to be pulled out like strands of hay when separating the meat...

So what do you think? Do you prefer to have the turkey on the table in one piece for traditions sake or are you open to having it served like I have described above? Fwiw, when I have deep fried turkeys in peanut oil I have had issues with the meat coming off the bone as well...

I don't carve at the table.

Same as you, dissect in the kitchen and serve on a platter.

Casie likes it that way as well.

http://forums.pelicanparts.com/uploa...1290450672.jpg

I much prefer to have a platter full of turkey slices on the table versus a carcass. I get the whole "beautiful turkey" thing, and it looks great on the table. Until you cut it up. Then it looks like Dawn of the Dead.

Same reason I don't like Cornish Game Hens - I am grossed out by a shredded skeleton on my plate.

i cut the breast out whole and slice them across the grain and fan them out on a platter. dark meat is much more..err..chunky. drums and wings go around the white meat fan..

the bones are then ready for the stockpot.

Cut it up at the last moment. It dries out quickly. Only cut up as much as you will serve. Leave the rest on the bone for later.

JR

Your cat is eating what could become some fantastic turkey soup.

That is the way I prefer to serve the turkey. It's more fun to pick at the leftover meat and it stays more flavorful.

If it falls off the bone too easily, it might be a bit overdone. But, if the meat glistens with moisture after being cut, it's right. Uncarved turkeys will continue to cook out of the oven for at least 30 minutes. It takes another several minutes for the meat to firm up for carving.

I leave mine in the kitchen and serve slices on a heated plate. We used to pass different serving dishes around the table. Now we do it buffet style.

I've always wanted to string the turkey up by its legs, hang it from the dining room light and serve it Pinata/Ninja style by wildly swinging a sharp knife at it until meat comes raining down onto the table. Or, you could carve it in the kitchen.
I personally like to show the whole bird before carving. All high end restaurants know that presentation is half the dining experience.

The Thanksgiving I tried to make everything perfect was the worst Thanksgiving I ever had.

Serve the way that works for you, and don't worry about what others think. Don't hold dinner for the last arrival either. Serve when the food is ready.

Keep the cat outside. ;)

Showing the bird, then retreating to carve it, means all the other food is getting colder and colder while you're back in the kitchen hacking up the 'star'. If the guests want to see the turkey in all it's glory, invite them into the kitchen for a quick look before you start carving.