How Men Should Celebrate Thanksgiving Day

How to get your Chicken

How You should Carve a Turkey:

Carving a turkey is one of those skills you need to file under “need to know” and ordering wine, buy a suit and a motorcycle. And since we are not born knowing how to cut up chicken… there is no shame in asking for a little help. We dropped by Gotham Bar and Grill in New York for a Chef Alfred Portale lesson, a four-time winner of the James Beard Award and a man so serious about the sculpture he made the cutting board you see here by hand. You just have to be confident, says Portale. You really cannot make a mistake. To make things even smoother… we had Portale break for us.

How-You-should-Carve-a-Turkey

 How Men Should Celebrate Thanksgiving Day

 

Get a Sharp Knife

The single most important ingredient for a well-carved turkey is an extremely sturdy blade. A tedious knife or a ragged knife or God forbid… an electric knife tends to tear the meat as you slice and releases a lot of juice, says Portale. It’s blade of choice, A knife as 9 inches single board JA Henckels international Classic sculpture described here with void grinding to reduce the surface tension as you slice it.

Get-a-Sharp-Knife

So You Go Bird-Watching

Your beautiful roast turkey should have its moment in the sun, but there is no reason why it should go under the knife in front of all your visitors. Very frequently, people try to carve the turkey on the plate, says Portale. It is simply not enough room. Introduce the turkey at the table, everyone ooh aah… then bring it back in the kitchen. Once you’re out of sight, you can roll up your sleeves and do the dirty work properly. Use your fingers… and do what you have to do to get there.

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Here You Make The First Cut

After you have cut the strings off the skewers and carved all the stuffing, you are ready to begin. Your first cut should be between the leg and the body of the turkey; run the tip of your knife along the bone to separate the meat from the leg. What you want is the ball that connects the leg to the hip and then pulls the leg away from the turkey as you work. Cut throughout the joint and then cut the skin to pull the leg appropriately.

Here-You-Make-The-First-Cut

 

Drum Roll it

With a knife, locate the joint that connects the thigh and drumstick cut through to separate the two parts. The pestle is directly on the shelf for someone to devour like a caveman. You are reading How Men Should Celebrate Thanksgiving Day.

Drum-Roll-it

 

Cutting the Thigh

Place the dish in the thigh on the cutting board to cut the rich dark meat into pieces. You don’t try to cut it into skinny slices, says Portale. He suggests starting on the outside of the thigh, cut to the bone as you see here, and repeat on the other side.

Cutting-the-Thigh

 

Clip Its Wings

With the tip of your knife, separate the wing, pulling it as you go. Again, you are looking for, which connects the kneecap to the bird. You can remove the meat, but the wing is another room which is great to chew a whole.

Clip-Its-Wings

 

Here You Make The Big Cut

Make a small incision along the upper part of the chest to find the breastbone. Once you have found it, start cutting the breast meat on. Let the tip of your knife follow the shape of the bone, says Portale. Don’t worry if you skip a little meat there. This goes in the soup pot.

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Cut it in Equal Pieces

With breast removed and placed on the cutting board it is easy to cut in nice thick slices. As you have noticed, he prefers heavy slices to the way they retain heat and the humidity. You are reading How Men Should Celebrate Thanksgiving Day.

Cut-it-in-Equal-Pieces

 

You Must Know When to Quit

Once you have the broad chest so you can start on the uncut side but only when necessary. If possible, you want to cut half of the bird… says Portale, just enough for everyone to get a taste. Do not cut all until it is time for seconds.

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Remember, Food Presentation is an Art

Preheat oven to 400 degrees.
With a knife, cut the hard woody ends, cabbage, then cut in half lengthwise through the core.
Cut the bacon into small pieces and cook in an oven-proof skillet over medium heat until crisp, about 5 minutes. With a slotted spoon, transfer to a plate of paper towels.
Drain most of the fat from the pan and add the cabbage, cut side down. Increase heat to medium-high and sear until the shoots begin to sizzle. Place pan in oven and cook until cabbage is deeply browned, 8 minutes or more, then shake the pan to redistribute and? Ip them. Pull the pan from the oven when the shoots are clear and fairly tender green (a taste to check), about 10 minutes, depending on how big they are.
Put the pan on the stove over medium heat. Stir in bacon and if you like a pat or two of butter… Stir until incorporated.

Place in a bowl. Add a few squirts of sriracha hot sauce, depending on how you like it hot and a net or two of fresh lime juice. Season with salt & pepper if necessary and Serve with anything.

Remember, Food Presentation is an Art

Remember-Food-Presentation-is-an-Art

The Thanksgiving-Day Wine mystery

Thanksgiving dinner is business of a course where all kinds of different flavors are stacked on a single plate. You are not just matching wine with Turkey; you pair wine with Brussels sprouts and bacon, canned cranberry taste, and pre-dessert, the lighter of your uncle. And if you show up all proud to wines a great Thanksgiving dinner, chances are the host, that’s probably stuck in the kitchen and it will never see that rare Burgundy you brought. And no wine can compete with the Detroit Lions football.

The-Thanksgiving-Day-Wine-mystery

To avoid frustration and embarrassment, your choices Thanksgiving wine should be diplomatic & valuable and perhaps red. Red is kinda good for a shining autumn day and is generally a delight color of spectators. Select something relatively delicate and low in tannin and alcohol and therefore more versatile… able to handle the onslaught of food and it will face. I would go with a very acidic red light from grapes like Pinot Black, Sangiovese, Barbera. A little spicy Cabernet Franc from the Loire would also do the trick. Think bright and wooded and monolithic nothing; it is very easy to dominate turkey, no matter what you serve with. And only choose a wine that you can make enough to serve the table. It makes you ready, the kind of guy who knows how to do certain things. The kind of guy who gets invited back. But finally… it’s not for you. This is the family. Here are five good choices even what the father-brother appreciate even your wine collection.

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