The Best Way to Carve a Turkey | DJBBQ & Paul Kelly 

Turkey Cracklin' is one of the best inventions since uh......since......Spandex and Chocolate!!!!!!!

So useful! Thanks for all the tips, Paul and DJ!

COOL! My dad always carves our turkey! I will have to show him this!

Turkey crackling,Mega!!!,Thanks for the excellent tips guys, have a Wonderful and jolly Christmas, I'll try the crackling, think I'll leave the spandex to you DJ BBQ.

Love the knife!! Thanks for the tips, man. This was awesome.

DJ BBQ you rock! You're my favorite on Foot Tube (maybe after Simone 😂 just kidding) Your videos always put a smile on my face!! Lots of love for you and your beautiful boys + the mrs. Happy holidays!

Oh my! That looks amazing!! Roll on Christmas 😊

Dudes. Turkey crackling, awesome!!!

That CRACKling!!

Man I checked out Paul Kelly's turkeys, and while I don't live in the UK and don't have the possibility to buy his product, it's great to see farmers that have realized that true animal welfare also means true flavor. My mom keeps chickens, and they walk freely around. When birds eat fresh herbs, berries and bugs in the ground, they develop real poultry flavor. The eggs taste better with deep bright colour on the yolks, and I can safely say that the best roast chicken I ever tasted was the one I had to kill and pluck myself.

I've just won a kelly bronze Turkey from the delightful Mr.Oliver - I do NOT want to screw this up! Parents & I haven't had Turkey in years after we were invited 'round for Christmas dinner 6 years ago & they left a Turkey in 3 inches of pure solid fat after it came out of the oven (what was fat doing in there !!! It just slid around your mouth - no jokes please 😏) Needless to say we've stuck to chicken / Capone or pork since from butchers. Ready to try again! I do not want to ruin this baby! We have a fan assisted oven, I read the comment below but is it best to cook quick or can we cook slower? 170-180 if I read correctly? Best advice I've ever seen on carving skills AND on the 'no foil' - thanks guys, you're diamonds. Gobbling this year for sure! xx

Sweet, now I'll carve that Christmas turkey like a boss.

that's how i cut my turkey but the turkey cracklin is genius. my husband did that for me this past turkey day hoping it would make my broken leg feel better. it did! i don't know why i didn't think of that sooner since the skin is my favorite part.

Myoglobin does not take oxygen to the muscle. Oxygen binds to myoglobin in the muscle! Hemoglobin takes Oxygen to the muscle through the systemic cardiovascular system and reversible binding to the Fe 2+ groups (Hemes). Myoglobin in the blood means you've damaged a muscle severely and would be a bad sign. He is right though that Myoglobin gives muscle the color but not because it took Oxygen there. Its already there.

Nice, expensive Japanese Kitchen Knife! Can't go wrong with that, great investment.

I wish i would've known about this during thanksgiving.

Paul Kelly is an authority on turkey wow man roasting turkey skin in the oven is a great choice ...

Now I just need a video instructing me on how to tell my lovely Step-Dad he has been overcooking our turkeys for years. Maybe we can watch these videos together, lol. Wish me luck. ;)

Simplemente Genial.!!!

One Question: ( i dont know if this is in other countrys too) In Germany, our Ovens have 2 things: air circulation( google translator) and top/down heat (my english skills) i think you can rate what they are supposed for, the one for heated air, the other one for heat from the top and the bottom. which one would be best for chicken/turkey, and on what temperature/ how long should i make a chicken? i tried it once, and the chicken was overdone on the outside, and raw in the inside :(

With dj Kelly and Paul bbq

Coooool

Where's the step about having a beer in your hand?

If you like your knife use a cutting board when doing this. Cutting on a plate will dull your knife

You know, you could have made a nice little rhyming verse of that: "I get so much strife/ from my wife/ for lacking skill/ with a knife." Just sayin' :)

I'd like to try goose how does that taste ?

I've always thought I was fat for doing that to the skin, now it doesn't have to be a secret anymore. Others do it too, Yay!!!! This is how I always cut my turkey, except for the legs. Thanks!

Made me hungry aahh *-*

me encanta esa comida. :)

I will use those skills in the hood! Just kidding, I'm from Sweden, we don't have hoods! :(

5:21 LOL

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I want that carving fork

i am sooooo hungry

Gobbles made the video!

I've tried to cut the bird like this and get nothing but complaints. I have no idea why the parents get so upset over how the bloody thing is carved but they do. It makes sense to cut it this way...easier to do and everyone gets a nice juicy piece. The only semi-valid complaint they would have is if I dared to rest that bird for two hours..Sorry guys but to our standards that's cold meat by that time. Fine for a cold plate with potato salad and cold slaw for Boxing Day but I would loose the privilege of cooking for my family if I did that for Christmas or Thanksgiving Day dinner. I can see resting it for a bit 15-30 min, just so you can handle the bird without burning your fingers but 2 hours? I'd be killed.

THAT TURKEY CRISPY SKIN IS SOME OF THE BEST PARTS ALONG WITH DARK MEAT, WHY ON EARTH THROW IT OUT???

I wonder if Mr Paul Kelly ever get sick of eating turkey

Love this, but PLEASE if you love your knives, don't carve down onto a plate. You will knock the lovely edge off as quick as lightening. Get that bird slapped straight down on a good quality wooden block and do just what the man said.....

I will have a plate of just skin please.

If you want to keep that nice sharp knife sharp, don't carve on a ceramic plate.

who doesn't know how to do this? lol

#poorturkeys

Dumpert