Which Buck to carve a Turkey or Ham?

skypeace

skypeace

Joined
Sep 3, 2015
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Not being the owner of many kitchen cutlery knives, having my hunting knives, which Buck hunting fixed blade is most appropriate for the Holiday's Turkey cutting? I am thinking my 120 which I have used a couple of times on the old bird.
 
I’ve used my 124 on turkey, ham and brisket. Last year I used my new 120 and it did great! My daughters said I looked like an old mountain man in the wild. Lol I took it as a compliment. Lol
 
Lesknife said:
I’ve used my 124 on turkey, ham and brisket. Last year I used my new 120 and it did great! My daughters said I looked like an old mountain man in the wild. Lol I took it as a compliment. Lol
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Indeed Mountain Man is a compliment hope to resemble that remark,lol. The 120 seems right at home at the Thanksgiving table. Thanks for confirming that. Was hoping to have a 124 for Thanksgiving but will go with the 120.
 
Buck's 121 will work. It just lacks length. Their filet knives would work better. Their Empress carver and Moderne would be the better choice. But if you only had a 100 series knives I would use the 121. A 120 will work and it has good length but when carving the slices they will have to be thicker. Because it's blade thickness struggles to articulate those nice thin slices shown in culinary magazines.
I hope some gents will add pictures to this topic when carving their bird tomorrow.
We have been invited to a neighbor's for the occasion. So, I doubt the honor will be bestowed on me. Maybe I'll take my 9" Empress carver just in case. Thankfulness to all on this occasion. DM
 
eveled said:
I like to take the breasts off then slice them across the grain into medallions. But it does not have the photo apeal of the big slabs of breast meat.
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Yuppers! Wings come off, then drums, then thighs, then the wishbone, then the breasts. Slice the breast meat up, separate the wings into flats and drumettes, plate the sliced and boneless bird in the proper bird like orientation and set it on the table.

Then go back to the carcass and dig out the oyster and tenders that you 'somehow' missed while carving and plate them for yourself.

One of Buck's kitchen knives would be my preference, but the 120 has the length to make nice slices with single strokes.
 
N NapalmCheese has it down pat. Especially about the oysters that get left behind. Best meat on the bird.

Or you can debone the entire bird except the drum and wings. Stuff it roll it truss it bake then slice it like a meat loaf.

Pro tip: slice the skin around the end of the drum the skin will pull back during cooking exposing the ends of those nasty cartilage spikes to pull out with pliers


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Lol. Thanks for the kind words. This was my first Turkey. A lot harder than a chicken. As far as the tutorial I’ll leave that up to Jacques Pepin. There are lots of great videos of him teaching how to do it. He is amazing. He says “It should not take you more than a minute to debone a chicken”. Yeah right!

It’s not hard and it really impresses people.

This one is the best one I’ve found he even teaches how to make a “lollipop” out of the wing, and to remove the sinew in the fillet. All great stuff.

This video and the galley scene in Jaws were Captain Quint tells about the Indianapolis are the two best videos on the entire internet. IMHO.

“Farewell and adieu to you,Spanish ladies, farewell and adieu all you ladies of Spain......”
 
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Ok, at our friends I didn't bring my Empress 9" carver. Of course they did not have a sharp knife in the house. Then they ask me to do wonders and carve the turkey with their knife. Luckily I had my 334 Trapper on me. It saved the day and could do presentable slices on a turkey breast. DM
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