Which Becker for carving Turkey?

We used the BK5 today. Wife said it worked fine. (I am not allowed in the kitchen during Mrs. weaponeer's food prep, and certainly not allowed to cut anything.)
 
used my 4. worked great for the appendages and had my chef friend use the 5. he wants one really bad now.
 
Sad to say, but my new 5 stayed sheathed. Not sad to say, we used a family heirloom Anton Wingen stag handled carving set brought directly from Solingen, Germany right before the outbreak of WW II. Lotta history there, and the turkey still tasted damn fine.
 
I did not use any Becker for Turkey carving this year. My family went to the in-laws and had T-day so, I was not responsible for anything except eating. But I did use my 24 at the table.
 
weaponeer said:
We used the BK5 today. Wife said it worked fine. (I am not allowed in the kitchen during Mrs. weaponeer's food prep, and certainly not allowed to cut anything.)
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I've still got the BK15 that Weaponeer loaned me and used it to carve the turkey today. My wife and I spend Thanksgiving with her family in Denver, but we drove back yesterday (14 hours) for me to get up at 0730, get the dogs from the kennel, and cook a Thanksgiving dinner for my kids here at home. They only live an hour and a half away in Austin (10 or so miles from each other), but I haven't seen them in a couple of months.

Also cooked up a backstrap from the hog I shot a month or two ago...photo in my intro thread, about 2/3 down the page:
http://www.bladeforums.com/forums/showthread.php/1126952-New-Member-Introduction

Here it is getting prepped with rub, seared in olive oil, and the end result.







Used the BK15 for chopping up the veggies to be stuffed into the bird, and to chop up olives and pecans to mix with cream cheese for stuffed celery.




Final result included turkey, mojito-rubbed wild pig loin, cornbread stuffing, bread cube stuffing, green bean casserole, cranberry sauce (made by my wife), gravy and biscuits (post in the cast iron thread about the biscuits). The carrots, celery and onion were remnants of what was stuffed in the bird.


If you haven't figured it out, I do most of the cooking (and eating) in the house....

Greg
 
GSO1962 said:
I've still got the BK15 that Weaponeer loaned me and used it to carve the turkey today. My wife and I spend Thanksgiving with her family in Denver, but we drove back yesterday (14 hours) for me to get up at 0730, get the dogs from the kennel, and cook a Thanksgiving dinner for my kids here at home. They only live an hour and a half away in Austin (10 or so miles from each other), but I haven't seen them in a couple of months.

Also cooked up a backstrap from the hog I shot a month or two ago...photo in my intro thread, about 2/3 down the page:
http://www.bladeforums.com/forums/showthread.php/1126952-New-Member-Introduction

Here it is getting prepped with rub, seared in olive oil, and the end result.







Used the BK15 for chopping up the veggies to be stuffed into the bird, and to chop up olives and pecans to mix with cream cheese for stuffed celery.




Final result included turkey, mojito-rubbed wild pig loin, cornbread stuffing, bread cube stuffing, green bean casserole, cranberry sauce (made by my wife), gravy and biscuits (post in the cast iron thread about the biscuits). The carrots, celery and onion were remnants of what was stuffed in the bird.


If you haven't figured it out, I do most of the cooking (and eating) in the house....

Greg
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I think i also see a piece of sausage?
 
stvpourciau said:
I think i also see a piece of sausage?
Click to expand...

No sausage here. The meat at the 9 o'clock position is a slice of the wild pig loin. At 10 o'clock is half of the turkey tail...my younger brother and I used to fight over it growing up. My son and I split it this year.
 
That's right, we've got nothing more interesting to do than sit around and figure out what you ate 4 days ago.

Enjoy the spotlight GSO :thumbup:
 
granitestateofmind said:
At 7 o'clock....maybe it's a carrot?
Click to expand...

Yes, we have a winner! I cut the carrots into big chunks along with celery and onion then stuffed the veggies into the cavity of the bird. I left them unpeeled, so it is a little rough looking. Sort of a really chunky (lazy?) mirepoix, a term I learned when I was unemployed for a couple months and spent way too much time watching the Food Network.

Conversation about food is a pleasant way to multi-task while watching the Bronco game and waiting for Walking Dead to come on!

Greg
 
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