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Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

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Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

Ask the Butcher: How do you carve a turkey?

On November 8,2011 In ask the butcher , holidays , poultry , thanksgiving , turkey

Evan Lobel gave a master’s class on carving holiday turkeys when he joined Martha Stewart for a live demonstration on Martha. He was featured in a segment called “30 Things Everyone Should Know.” You can watch the video on Martha’s website.

Evan’s Carving Instructions:

1. Let the turkey rest 20–25 minutes after removing it from the oven.

2. Remove the leg and thigh by slicing down through the ball joint that connects the thigh to the body.

3. If the turkey is stuffed, remove the stuffing now.

4. Remove one side of the breast. Start at the breastbone and work your knife along the curve of one side the rib cage.

5. When you’ve cut down as far as you can go, make a horizontal cut along the bottom and remove the breast in one piece.

6. Place the breast on a serving platter or cutting board and cut slices from the breast.

7. Separate the thigh meat from the bone with your fingers.

8. Serve the drumsticks whole or remove the meat with your fingers being careful to remove the tendons as you go.

How did you learn how to carve a turkey, or will this Thanksgiving be your first time? Or maybe you always delegate the task to someone else? Who is in charge of carving the turkey at your Thanksgiving table? Do you carve it at the table, or do you carve it in the kitchen, then bring the platter to the table? Do you consider yourself a master turkey-carver? Or have you had any turkey carving disasters in the past? 

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