HOW TO CARVE A TURKEY
The Christmas turkey is a main feature of the big day and it's not only important to get the cooking right, but the carving too (especially if the pressure is on in-front of your guests!) So we decided to partner with the Ashburton School of Cookery, in Devon, and asked the experts to create a simple step-by-step guide.
1 - Before carving your turkey, make sure it is well-rested and that your knife is sharp!
2 - Place your turkey on a carving tray or board. Remove the wings. I always remove the legs of the turkey prior to cooking and roast them separately from the crown. If you have cooked the bird with the legs on, remove the legs by cutting through the skin where the leg joins the bird, gently ease the leg and thigh away from the carcass, you will see the socket joint that you can cut through to release the leg.
3 - Divide the legs into thighs and drumsticks by cutting through the joint between the two. If the drumstick is large enough, carve slices off the bone. If you have boned and rolled the legs prior to cooking, it is much easier to carve neat slices straight down through the meat.
4 - To carve the turkey breast, working from the top of the crown, remove thin slices of meat with a steady slicing action.
5 - Keep any juices and add them to your gravy.
And that's it!
A simple, professional approach to carving your Christmas turkey.