Bobby Flay Demonstrates How To Carve A Thanksgiving Turkey | TODAY

Bobby Flay Demonstrates How To Carve A Thanksgiving Turkey | TODAY
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    TRAINOR. WELCOME BACK WITH OUR GUEST
    WELCOME BACK WITH OUR GUEST COHOST, BOBBY FLAY.
    COHOST, BOBBY FLAY. I'M MUNCHING ON TURKEY.
    I'M MUNCHING ON TURKEY. >> IT'S THIS TIME OF YEAR AND A
    >> IT'S THIS TIME OF YEAR AND A LOT OF PEOPLE ARE TRYING TO
    LOT OF PEOPLE ARE TRYING TO FIGURE OUT HOW TO CARVE THEIR
    FIGURE OUT HOW TO CARVE THEIR TURKEY.
    TURKEY. I DON'T FEEL LIKE WE DO IT
    I DON'T FEEL LIKE WE DO IT RIGHT.
    RIGHT. THERE IS A RIGHT WAY AND A WRONG
    THERE IS A RIGHT WAY AND A WRONG WAY.
    WAY. WILL YOU SHOW US?
    WILL YOU SHOW US? >> RIGHT NOW?
    >> RIGHT NOW? >> WHY NOT?
    >> WHY NOT? THIS IS THE BOBBY FLAY CARVING.
    THIS IS THE BOBBY FLAY CARVING. >> COME ON OVER.
    >> COME ON OVER. BASICALLY A LOT OF TIMES
    BASICALLY A LOT OF TIMES SOMEBODY'S UNCLE COMES OVER AND
    SOMEBODY'S UNCLE COMES OVER AND DON'T DO ANYTHING IN THE KITCHEN
    DON'T DO ANYTHING IN THE KITCHEN ALL YEAR, BUT THEY CARVE THE
    ALL YEAR, BUT THEY CARVE THE TURKEY.
    TURKEY. IT'S THINLY SLICED.
    IT'S THINLY SLICED. I DON'T LIKE THAT.
    I DON'T LIKE THAT. I SEPARATE THE LEG FROM THE
    I SEPARATE THE LEG FROM THE BREAST AND GO DOWN TO THE BONE
    BREAST AND GO DOWN TO THE BONE LIKE THIS AND TAKE THE ENTIRE
    LIKE THIS AND TAKE THE ENTIRE BREAST RIGHT OFF.
    BREAST RIGHT OFF. >> ONE BIG HUNK.
    >> ONE BIG HUNK. >> EXACTLY.
    >> EXACTLY. YOU CAN GET BIG SLICES OF TURKEY
    YOU CAN GET BIG SLICES OF TURKEY LIKE THAT.
    LIKE THAT. >> CAN I HAVE SOME OF THAT.
    >> CAN I HAVE SOME OF THAT. THAT LOOKS SO MOIST.
    THAT LOOKS SO MOIST. >> THE REAL KEY TO THANKSGIVING
    >> THE REAL KEY TO THANKSGIVING IS CHICKEN STOCK.
    IS CHICKEN STOCK. >> HOW DO YOU CUT THE LEGS?
    >> HOW DO YOU CUT THE LEGS? >> YOU WANT THE LEGS, TOO.
    >> YOU WANT THE LEGS, TOO. >> LEGS ARE HARD.
    >> LEGS ARE HARD. >> YOU HAVE TO TAKE THE ROPE
    >> YOU HAVE TO TAKE THE ROPE OFF.
    OFF. THEN IT JUST KIND OF -- YOU POP
    THEN IT JUST KIND OF -- YOU POP IT OFF.
    IT OFF. EXACTLY.
    EXACTLY. >> LOOK AT THAT.
    >> LOOK AT THAT. >> THAT'S HOW YOU KNOW IT'S
    >> THAT'S HOW YOU KNOW IT'S COOKED AS WELL.
    COOKED AS WELL. >> IF IT'S RED THERE, YOU JUST
    >> IF IT'S RED THERE, YOU JUST THROW IT IN THE MICROWAVE?
    THROW IT IN THE MICROWAVE? >> I DON'T HAVE A MICROWAVE, BUT
    >> I DON'T HAVE A MICROWAVE, BUT YOU CAN PUT IT BACK IN THE OVEN.
    YOU CAN PUT IT BACK IN THE OVEN. IT'S NOT UNDERTOOKED. EDUNDERCOO
    IT'S NOT UNDERTOOKED. EDUNDERCOO >> IS IT TRUE THAT YOUR TURKEY
    >> IS IT TRUE THAT YOUR TURKEY CONTINUES TO COOK SO YOU SHOULD
    CONTINUES TO COOK SO YOU SHOULD LET IT SET?
    LET IT SET? >> IT IS.
    >> IT IS. WITH A THERMOMETER, YOU WANT 155
    WITH A THERMOMETER, YOU WANT 155 IN THE BREAST AND 165 IN THE LEG
    IN THE BREAST AND 165 IN THE LEG AND LET IT REST FOR UP TO 30
    AND LET IT REST FOR UP TO 30 MINUTES TO AN HOUR.
    MINUTES TO AN HOUR. >> BUT YOU WANT IT SO BADLY.
    >> BUT YOU WANT IT SO BADLY. >> YOU CAN'T EAT IT YET.
    >> YOU CAN'T EAT IT YET. I HAVE HOT CHICKEN STOCK ON THE
    I HAVE HOT CHICKEN STOCK ON THE STOVE FOR THINGS LIKE STUFFING
    STOVE FOR THINGS LIKE STUFFING AND TURKEY.
    AND TURKEY. JUST BEFORE YOU SERVE IT, YOU
    JUST BEFORE YOU SERVE IT, YOU RESLICE IT AND SERVE IT THIS
    RESLICE IT AND SERVE IT THIS WAY.
    WAY. YOU CAN PUT BUTTER IN HERE, TOO.
    YOU CAN PUT BUTTER IN HERE, TOO. >> SORRY THAT THE STOCK FROM THE
    >> SORRY THAT THE STOCK FROM THE TURKEY OR SOMETHING ELSE?
    TURKEY OR SOMETHING ELSE? >> EITHER ONE.
    >> EITHER ONE. >> DON'T YOU USE IT IN YOUR
    >> DON'T YOU USE IT IN YOUR GRAVY?
    GRAVY? >> NO, BUT YOU WANT EXTRA.
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