[0 - 2] - We have lots of good details about how to break down
[2 - 6] a turkey the perfect way on our website, americastestkitchen.com
[6 - 7] but I'm just gonna cut off a piece of the breast
[7 - 9] and we're gonna taste it.
[9 - 12] And normally you would think, "Oh, I need a carving knife."
[12 - 13] We like to use our chef's knife.
[13 - 15] You don't need a special carving knife.
[15 - 16] We love this one 'cause it's sharp.
[16 - 19] It has a nice sharp, agile tip, that you can get
[19 - 21] into the joints and really carve it up,
[21 - 24] and a really sharp edge so you can cut through the skin,
[24 - 26] and it's not just ripped off and looking terrible.
[26 - 28] So I also have our favorite carving fork
[28 - 30] and this is by Mercer.
[30 - 31] We tested a whole bunch of these.
[31 - 33] This straight edge is really nice.
[33 - 34] It's very easy to control,
[34 - 37] and it looks nice enough on the table, too.
[37 - 40] So I'm also carving this on our favorite carving board.
[40 - 42] This is maple and it has two sides.
[42 - 44] One side is flat,
[44 - 46] so anything you're carving up or cutting on there.
[46 - 49] And it has this really deep well all the way
[49 - 52] around both sides, which catches tons of juice.
[52 - 53] It doesn't run over.
[53 - 54] This side is the poultry side.
[54 - 56] So this is for turkey and you're gonna put the breast here
[56 - 58] and the back of the turkey there.
[58 - 60] And so as I'm cutting, nothing's moving,
[60 - 62] it's staying right there.
[62 - 63] When I use the other side,
[63 - 65] I can use for other kinds of roasts and things,
[65 - 67] but we like to cut the breast off,
[67 - 69] and then cut slices with right
[69 - 73] through the skin so everyone gets a beautiful piece
[73 - 77] of meat with skin 'cause everybody likes the skin.
[77 - 79] And it just, you know, you can see
[79 - 81] this is really nice and juicy.
[81 - 82] - Well, you know, Lisa carved
[82 - 85] up her Turkey with this very elegant classic chef's knife.
[85 - 87] But I'm gonna show you guys a little
[87 - 89] (knife revs) something else here.
[89 - 90] (laughs) Are you scared?
[91 - 92] - Yeah. I'm going over here.
[92 - 95] - So yeah, this may look like a chainsaw
[95 - 96] or at least sound like a chainsaw.
[96 - 98] It may look retro like
[98 - 100] this has like a very fifties, these I they
[100 - 103] these were kind of a thing in the fifties,
[103 - 107] but shockingly these work so well.
[107 - 108] We really do love them and it's,
[108 - 110] this is our winner from Black and Decker.
[110 - 112] It can carve turkey so beautifully.
[112 - 114] The skin will stay on perfectly.
[114 - 115] I'll show you that right now.
[115 - 118] And like Lisa said we're not carving these as we would,
[118 - 120] but we're just gonna kind of show you certain pieces
[120 - 123] of the process. (knife revs)
[125 - 128] I'm like not even pushing it,
[128 - 133] it just does it like butter.
[133 - 135] Look at that, how easy that was. - Pretty.
[135 - 137] - I know. It's like I get a kick out of it.
[137 - 139] It's sort of silly.
[139 - 139] I'll cut it up,
[139 - 144] I'll cut this into slices so you can really, really see how-
[145 - 147] - What's kind of amazing with that is is actually two blades
[147 - 148] and they shimmy back and forth.
[148 - 150] - Yeah, yeah, exactly.
[150 - 152] - It's a double blade. - Two blades
[152 - 154] sandwiched together, two serrated blades.
[154 - 156] Biting into the skin without breaking it
[156 - 158] is truly remarkable.
[158 - 160] - So for more information on all the gear we talked
[160 - 162] about today, check out the links below.
[162 - 165] And for the recipes, go to americastestkitchen.com.
[165 - 167] - Please let us know and make sure to like this video
[167 - 170] and hit that subscribe button so you never miss an episode.
[170 - 176] - I went right for the stuffing. (upbeat music)