Carving Christmas Turkey

I'm still debating. We're doing our Christmas meal with the kids and grandkids today. Prime rib is on the menu since we did turkey and ham for Thanksgiving. Leaning towards the 9" carver in my Empress Trio set but my electric knife would sure make slicing numerous, equal slices a breeze. Maybe I'll toss a coin.

I know we'll be using my Buck Windsor set for steak knives. I tend to use the 9" a lot for breaking down large cuts like when we get a whole pork loin. Works great for breaking the whole loin down into 1/2" slices for the vacuum sealer. My Moose Skinner also works well for that type of processing.
 
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I’m making I nice ham tomorrow. I’m leaning towards the BK5.
Nothing against Buck knives, I just think the BK will do a good job slicing.
I like my ham sliced thin and have always used my cheap 6” wooden handled rapala filet knife in the past. Between the 6” and my 4” rapala they are my most used kitchen knives.
 
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Years ago I was given a set of four Gerber Miming steak knives. I fell in love with the design. When I could afford a carving set, I wasn't as much of a Buck fan boy as I am now. I bought and use the Gerber carving set that matched the Miming...the Siegfried fork and Balmung carver. Now, if I were run across a nice set of the Buck Empress Trio at a good price I would add it to my accumulation. Preston
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hammer, I'm glad you're using your Windsor set for this holiday. A excellent table feature for your guests. The electric knife works well too. The Empress Trio 9" is comparable. Either way this sounds great. DM
 
Bill, the 6'' thin bladed Rapala are a good choice and a good one to have in a kitchen. DM
 
I use to use an electric fillet knife on the turkey, but enjoy using a good sharp knife better as I'm not in any hurry.
 
My dad taught me to slice the breast meat off the turkey the long flat way. My father in law removes the whole breast then slices it the short way. I like my father in-laws way better.
 
Preston, those look like they should work for carving. If you just find ONE Empress Trio knife, buy it. The others you may stumble onto later. DM
 
eveled said:
My dad taught me to slice the breast meat off the turkey the long flat way. My father in law removes the whole breast then slices it the short way. I like my father in-laws way better.
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When I do a brisket I'll cut the slices in your Father in Law's method. When I serve a turkey I'll slice it in your Father's method. There is some difference in the ease of chewing with your Father in Law's method. Because the muscle fibers are short, this allows the bite to break apart easier. Because of this I will cook these large portions of meat 12-13 hours. This ensures it's tender. DM
 
A lot of top chefs use electric knives on roasts of all types. You'd be surprised.
 
st8yd said:
I cut all meat cross grain, even jerky, it's just more tender.
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Yep. Same here. That is why I don’t understand why most people slice turkey breast into slabs? It’s just the traditional way to do it.
 
I use a regular fork and peel it right off into chunks of meat. We like it better than the thin slices...Then pour the gravy all over the meat and potatoes...
 
Traditional-- yes. eveled, if you'll observe the meat fibers after a slice or two they become more cross grain. DM
 
eveled said:
Yep. Same here. That is why I don’t understand why most people slice turkey breast into slabs? It’s just the traditional way to do it.
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Probably because as a whole bird they just start slicing, while not as important on a bird, most probably dont know to slice meat across the grain.
 
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