Anyone have a recommendation for a turkey-sized cutting board with deep juice grooves? I would say 75% of the time I forget to lay down paper towels or towels to catch the overflow and end up having to shove paper towels as I cut under the board. Same deal with brisket.
Alternatively, what else do you guys do to catch the juice overflow? Or do I just suck it up and try to remember paper towels? Why now? Well, guess what happened with the turkey.
Cut it, prepare it, serve it! The Maple Aujus Cutting Board features a sloped juice groove that prevents liquids from spilling onto your countertops while allowing you to collect the cooked juices for a delicious aujus broth. The NSF Certified cutting board is 1-1/2” thick and is reversible with a flat surface for any other food preparation needs. Cutting boards include handcrafted finger grips on the side of the cutting board. Handcrafted from sustainable Northern Hard Rock Maple.
Or just get a full sized baking sheet to put under the cutting board you already have.
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I’d recommend looking at https://theboardsmith.com/ for end grain boards. They will put in a juice groove if you wish as each board is crafted to your specifications. A little more expensive than Boos, but thicker too and many sizes.
I take that back on brisket. I actually don’t have an issue with juices there as the rest takes care of it and the board can contain the mess. Turkey though…board fail.
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I carved the turkey at my parents house today and had the same thing happen….juice all over the counter top. I do like the idea of a full pan underneath for this. I have a larger plastic board for brisket, but the grooves aren’t that deep.
I do love the beauty of the wood cutting boards, but I use plastic ones. Just like was mentioned earlier I put a plastic board in a sheet pan. Affordable, great containment and ease of cleanup make them my go to setup. If I had one of those beautiful wooden boards that I see our craftsmen here make it would end up a display piece. I’m not about to cut up a turkey on one of those.
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I always do the sheet pan thing. Make sure you make the board non slip in the sheet tray and make sure the sheet tray is non slip on the counter. I use that weird textured shelf liner stuff. Bonus? If it does get messy, hand wash/sanitize and air dry.
I bought a large cutting board at the TJ Maxx in Lake Geneva a few years ago for a 4th of July cookout. Had no idea what to look for other than the instructions from my SIL that’s it’s large enough for a tomahawk steak. I brought it home for Thanksgiving for our 2 birds we did and it was quite the conversation piece. I googled the brand and came to find it’s most likely oak wood, which isn’t the most desirable wood. But since it’ll get used a few times a year I don’t really care. It cost $80 and served its purpose. And this was the first time I didn’t have a massive mess on my counter, which is clutch. I’ll use this for brisket too.
I've wanted to upgrade my plastic cutting board to one with more than a trough for juice. It seemed that all the ones with a catch container were wood, which I didn't want because it goes in the dishwasher. Poking around Amazon, I found this one. The clever design catches plenty of juice but doesn't interfere with the knife—bonus point for the spikes that hold the meat in place.
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I have a huge cutting board that is super thick and has a MASSIVE juice groove in it. Wife got it for me years ago. Is totally nondescript with no markings. Have no idea who makes it.
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