18 December 2012
How to carve a turkey
This step-by-step guide should put you on the right track to getting those lovely slices of meat off the bird that you'll be proud to serve to your family and guests.
With a sharp knife, cut the skin between leg and breast.
Bend leg outwards and cut straight through the joint, removing the whole leg. Repeat on the other side. If the turkey is properly cooked, the legs will fall away easily. Do the same with each wing, leaving the breast meat intact.
With the legs removed, slice horizontally at the base of the breast until your knife reaches the carcass. Do this on both sides. Then, slice downwards in neat, even slices.
Slice the dark meat off the legs (hold the drumstick with a piece of kitchen paper if this makes it easier). Arrange round the edge of the serving platter. Pile the slices of white meat in the centre and carry into the dining room.
with kind permission of British Turkey