Christmas is a time for gratitude, gathering, and of course, gobbling turkey. To ensure your holiday centerpiece is as impressive as the feast itself, you'll need the right tools and techniques for carving. Introducing the MWTP cleavers—designed not just to enhance your carving skills but to transform this annual task into an art form. Here’s your guide to mastering the turkey carving ceremony with Men With The Pot (MWTP) cleavers.
Choose Your MWTP Cleaver
1. Moss Green Cleaver
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The Moss Green Cleaver is more than just a knife; it’s a statement of craftsmanship and durability. With its vibrant green resin and burl wood handle, this cleaver isn’t just for cutting but for showcasing. It features a blade made from X70Cr17MoV stainless steel, known for its robustness and edge retention, making it ideal for the thickest parts of your turkey.
2. Special Edition Cleaver
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Specially crafted with German 1.4116 stainless steel and a rustic acacia wood handle, the Special Edition Cleaver offers a unique blend of tradition and performance. Its balanced weight and full tang design provide control and precision, perfect for slicing through your turkey with finesse.
3. Damascus Cleaver
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The Damascus Cleaver is a true masterpiece, combining 67 layers of stainless Damascus with an AUS-10 core. This cleaver isn’t just functional; it’s a work of art designed to offer unmatched sharpness and a luxurious cutting experience. Its Brazilian Rosewood handle ensures comfort and control, making intricate cuts smoother and more precise.
Step-by-Step Guide to Carving Your Turkey
Step 1: Let the Turkey Rest Before you carve, let your turkey rest for at least 20 minutes after cooking. This allows the juices to redistribute, ensuring your meat is moist and flavorful.
Step 2: Remove the Legs Start by removing the leg and thigh by slicing down through the skin between the breast and leg until you hit the joint. Use your MWTP Cleaver to firmly separate the leg from the body.
Step 3: Separate the Drumstick and Thigh Find the joint connecting the thigh and drumstick. Use the sharp edge of your cleaver to cut through the joint, separating these two parts.
Step 4: Carve the Breast Make a deep horizontal cut into the breast meat at the base, close to the wing. Then, slice downward from the top of the breast to meet your initial horizontal cut. This technique helps in removing perfect slices.
Step 5: Remove the Wings Gently pull the wing away from the body and use your cleaver to find the joint. With a swift motion, separate the wing at the joint.
Tips for a Perfect Carve
- Keep your cleaver sharp: A sharper blade means cleaner cuts and less effort required.
- Use a carving fork: Hold the turkey steady with a carving fork to ensure precise cuts.
- Take your time: Rushing can lead to uneven slices and a less appealing presentation.
Clean Up and Care for Your MWTP Cleaver
Post-feast, it’s crucial to clean and care for your MWTP cleavers properly. Hand wash your cleaver with warm soapy water and dry it immediately. Store it in a dry place or use the optional leather sheath for the Damascus model to protect the blade's integrity.
With the right tools and techniques, carving your Christmas turkey can go from a chore to a highlight of your holiday celebration. The MWTP cleavers not only help you achieve culinary precision but also add a touch of elegance to your Christmas tradition.
Happy carving!
