27 March 2015
Our easy to follow top tips on how to carve the perfect turkey will ensure you expertly carve your turkey and impress your guests!
How to carve your turkey
Carving your Bernard Matthews Golden Norfolk Turkey
can be a daunting task. After the hours of preparation, cooking and basting, carving the turkey is the final stage of your delicious lunch. Our easy to follow top tips on how to carve the perfect turkey will ensure you expertly carve your turkey and impress your guests!
Before you start, you’ll need to make sure you have the following:
• A big carving board
• A sharp carving knife and fork
• Warmed serving platter
• Kitchen roll
For the thighs, place the cooked turkey on the board and steady with a carving fork. With a sharp knife, cut the skin between the thigh and breast. Once you’ve cut, bend the thigh outwards and cut straight through the hip joint, removing the whole leg. To separate the thigh meat from the drumstick, hold the drumstick by the knuckle end with a piece of kitchen paper. Slice firmly downwards between the thigh and the leg, twisting the knife to cut through the joint. Next carve thin slices from the thigh and place meat onto the warmed serving platter. Repeat with the other thigh.
For the drumsticks and wings
For the drumsticks, these can either be placed on a serving platter to serve whole or the meat can be sliced. To slice, hold the drumstick at the knuckle end with a piece of kitchen paper. Carve the meat and skin from one side of the drumstick along the line of the bone. Roll leg over and repeat carving again along the bone. Repeat with other drumstick.
For the wings, cut through the corner of the breast toward the wing, move the wing to locate the joint. Cut through the wing joint with a slice of breast.
If stuffing has been used, slice a hole large enough in the neck cavity to remove all the stuffing. Then thinly slice and serve with the meat.
If there is any stuffing left in the turkey, simply scoop out with a spoon and place in a bowl to serve separately.