Learn how to get the most out of your Christmas turkey with our simple carving tips. Before cooking, remove the wishbone to make carving easier. Once your turkey is rested, follow these simple steps
1. Remove the legs
Use a sharp, long bladed carving knife and steady the bird with a carving fork. Use long strokes to cut through the skin between the drumstick and the breast, working down to the bone, then pull the drumstick and thigh to the side. Cut between the joint to separate the leg from the bird.
2. Remove the drumsticks and thighs
Separate the thigh from the drumstick by slicing down between the joint connecting them. Remove the wing tip from the drumstick and transfer to a serving plate. Slice off the thigh meat from the bone, if liked.
3. Remove the wings
Cut through the joint to remove the wings from both sides of the bird and transfer to a serving plate. This makes it easier to carve the breast meat.
4. Remove the turkey breasts
Remove the entire breast by following the breast bone with the knife all the way down, slicing as close to the bone as possible, and then carving underneath the breast to lift the whole breast away at once. Transfer to a chopping board and repeat with the other side.
5. Slice the meat
Using a fork or tongs to steady the meat, carve across the breast, against the grain, into thick slices. Or for the traditional way to carve, don’t remove the breasts from the bone. Steady the turkey and using long strokes slice the meat off the breast in long, thin slices.