10 Tips to Help You Cook & Carve Turkey like a Chef

Doing the turkey for your next family gathering doesn't need to be scary! Mike is here to run you through everything you need to know for your holiday dinner from roasting the juiciest bird imaginable to carving it up at the head of your table.
For all of your knife, sharpening, and kitchen related needs, head to knifewear.com
Find our shirts, hats, and other merch at knifewear.com/collections/shi...
Or visit Knifewear stores in Toronto, Calgary, Edmonton, Ottawa, or Vancouver.
Join our community:
▶ Instagram / knifewear​
▶ Facebook: / knifewear​
▶ Twitter: / knifewear
▶ Discord: / discord

[@skrymir42]

I've seen recommendations that you should put it in for 20-30min to dry out the skin, then use a browning sauce mixture to get the skin a nice colour after roasting.

[@jessebourneau6426]

butter. brilliant

[@ochocabra1542]

'turkey grower'
that's unsettling

[@user-xf4es7eh9y]

i get that you sell knives but all of that could have been done with just the one knife. also whats the point of using a fancy "270 mm slicer" if you're going to use it as a saw anyway? Did anyone see long drawing cuts? I didnt. idk.
I agree about that nasty stuffing though. gotta be some of the most over rated stuff out there. stuff the stuffing.. in the bin.