Originally Posted by swamprb
..so am I the only person that picks the carcass and separates the white and dark meat for serving, or does everyone do the traditional "Dad slices the bird at the table with the antler handled carving set"?
I have that with my inlaws, and presentation and table settings are formal.
At my table I want my dark meat, and I want it now!
99.9% of the time my deep fried, drum cooked or rotisserie turkeys look like chit for a presentation setting, so I just get down and have a "pickin". Then go into a coma.
I never carve at the table. I break down the whole bird, dark meat goes onto one platter, white meat onto another platter and the Pope's nose into my belly.
Traeger lil Tex, 2 Weber 22.5", UDS
Mop, Sauce & Two Smoking Barrels BBQ Team
They call me "Dave"