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How to carve a 30-pound Thanksgiving turkey in under 5 mins. (Video)

Kelley Vlahos | kvlahos@WTOP.com

November 18, 2016, 1:33 PM

Chef Brian Baer carves up this 29-pound turkey for the WTOP Facebook Live audience Friday.
29-pound turkey cooked to perfection. (Clark/WTOP)
A 29-pound turkey cooked to perfection. (WTOP/Letese Clark)
WTOP/Letese Clark
The Amphora Catering team (from left Marketing Assistant Francesca Doimo, Director Angela Cholakis, Chef Brian Baer and WTOP morning drive host Joan Jones. (Courtesy of Angela Cholakis)
The Amphora Catering team (from left Marketing Assistant Francesca Doimo, Director Angela Cholakis, Chef Brian Baer and WTOP morning drive host Joan Jones. (Courtesy of Angela Cholakis)
Courtesy of Angela Cholakis
Nothing is complete without stuffing and gravy (WTOP/Vlahos)
A Thanksgiving meal isn’t complete without stuffing and gravy. (WTOP/Kelley Vlahos)
WTOP/Kelley Vlahos
Glazed yams (WTOP/Vlahos)
Glazed yams at WTOP. (WTOP/Kelley Vlahos)
WTOP/Kelley Vlahos
Succulent vegetarian stuffing (WTOP/Vlahos)
Succulent vegetarian stuffing. (WTOP/Kelley Vlahos)
WTOP/Kelley Vlahos
Sage stuffing (WTOP/Vlahos)
Sage stuffing at WTOP. (WTOP/Kelley Vlahos)
WTOP/Kelley Vlahos
Pumpkin and Apple Pies (WTOP/Vlahos)
We tried to leave room for pumpkin and apple pies (WTOP/Kelley Vlahos)
WTOP/Kelley Vlahos
Brian Baer, the chef (WTOP/Vlahos)
Chef Brian Baer, who works full time as director of food and beverage at Stoneleigh Golf & Country Club in Round Hill, Virginia, but helps out Amphora Catering of Herndon on the holidays. (WTOP/Kelley Vlahos)
WTOP/Kelley Vlahos
(1/9)
29-pound turkey cooked to perfection. (Clark/WTOP)
The Amphora Catering team (from left Marketing Assistant Francesca Doimo, Director Angela Cholakis, Chef Brian Baer and WTOP morning drive host Joan Jones. (Courtesy of Angela Cholakis)
Nothing is complete without stuffing and gravy (WTOP/Vlahos)
Glazed yams (WTOP/Vlahos)
Succulent vegetarian stuffing (WTOP/Vlahos)
Sage stuffing (WTOP/Vlahos)
Pumpkin and Apple Pies (WTOP/Vlahos)
Brian Baer, the chef (WTOP/Vlahos)

WASHINGTON — You’ve brined, you’ve seasoned, you buttered up and cooked your turkey to near perfection. Now, how to present this perfect bird to the table with the appropriate flourish?

Chef Brian Baer, who works full time as director of food and beverage at Stoneleigh Golf & Country Club in Round Hill, Virginia, but helps out Amphora Catering of Herndon on the holidays, stopped by the WTOP newsroom. The Amphora crew filled a table with culinary delights, including a 29-pound turkey.

Baer has the slicing skills of a seasoned sous chef and the strategic thinking of a general, as he advances on the main course and does his magic. Watch the Facebook Live of the event and check out the rest of the feast in the gallery.

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