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

Kelley Vlahos | kvlahos@Â鶹¹ÙÍø.com

November 18, 2016, 1:33 PM

Chef Brian Baer carves up this 29-pound turkey for the Â鶹¹ÙÍø Facebook Live audience Friday.
29-pound turkey cooked to perfection. (Clark/Â鶹¹ÙÍø)
A 29-pound turkey cooked to perfection. (Â鶹¹ÙÍø/Letese Clark)
Â鶹¹ÙÍø/Letese Clark
The Amphora Catering team (from left Marketing Assistant Francesca Doimo, Director Angela Cholakis, Chef Brian Baer and Â鶹¹ÙÍø 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 Â鶹¹ÙÍø morning drive host Joan Jones. (Courtesy of Angela Cholakis)
Courtesy of Angela Cholakis
Nothing is complete without stuffing and gravy (Â鶹¹ÙÍø/Vlahos)
A Thanksgiving meal isn’t complete without stuffing and gravy. (Â鶹¹ÙÍø/Kelley Vlahos)
Â鶹¹ÙÍø/Kelley Vlahos
Glazed yams (Â鶹¹ÙÍø/Vlahos)
Glazed yams at Â鶹¹ÙÍø. (Â鶹¹ÙÍø/Kelley Vlahos)
Â鶹¹ÙÍø/Kelley Vlahos
Succulent vegetarian stuffing (Â鶹¹ÙÍø/Vlahos)
Succulent vegetarian stuffing. (Â鶹¹ÙÍø/Kelley Vlahos)
Â鶹¹ÙÍø/Kelley Vlahos
Sage stuffing (Â鶹¹ÙÍø/Vlahos)
Sage stuffing at Â鶹¹ÙÍø. (Â鶹¹ÙÍø/Kelley Vlahos)
Â鶹¹ÙÍø/Kelley Vlahos
Pumpkin and Apple Pies (Â鶹¹ÙÍø/Vlahos)
We tried to leave room for pumpkin and apple pies (Â鶹¹ÙÍø/Kelley Vlahos)
Â鶹¹ÙÍø/Kelley Vlahos
Brian Baer, the chef (Â鶹¹ÙÍø/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 on the holidays. (Â鶹¹ÙÍø/Kelley Vlahos)
Â鶹¹ÙÍø/Kelley Vlahos
(1/9)
29-pound turkey cooked to perfection. (Clark/Â鶹¹ÙÍø)
The Amphora Catering team (from left Marketing Assistant Francesca Doimo, Director Angela Cholakis, Chef Brian Baer and Â鶹¹ÙÍø morning drive host Joan Jones. (Courtesy of Angela Cholakis)
Nothing is complete without stuffing and gravy (Â鶹¹ÙÍø/Vlahos)
Glazed yams (Â鶹¹ÙÍø/Vlahos)
Succulent vegetarian stuffing (Â鶹¹ÙÍø/Vlahos)
Sage stuffing (Â鶹¹ÙÍø/Vlahos)
Pumpkin and Apple Pies (Â鶹¹ÙÍø/Vlahos)
Brian Baer, the chef (Â鶹¹ÙÍø/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?

, who works full time as director of food and beverage at Stoneleigh Golf & Country Club in Round Hill, Virginia, but helps out on the holidays, stopped by the Â鶹¹ÙÍø 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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