How to carve your Turkey
A solid Chef’s knife is preferred over a carving knife however, either will be appropriate.
Stabilise with a towel beneath so that it does not move around.
Serving Plater & Tongs
Step by Step Guide
Let the turkey rest for at least 30 minutes. This will allow the juices to be reabsorbed by the turkey. Skipping this stage will cause the turkeys moisture to be lost whilst carving, resulting in dry turkey. Do not place foil over a turkey through resting time, as it causes the skin to get soggy. Also, the internal temperature of a bird cooked to 70c, will be holding at around 55c for 2 hours after resting.
Set up your carving station whilst your turkey is resting with a large chopping board secured in place with a damp paper towel underneath.
Separate the leg and thigh from the turkey on one side.
Separate the drumstick from the thigh and set aside.
Remove breast and wing from same side.
Repeat this process with the other side of the bird.
Slice up the breast, and strip the drumstick and thigh of its meat, cutting along the bone.
Please note, you are the best judge on how much turkey to carve. If your bird has a recommended serving size of 8-10, but you are only feeding 4-5 people, only prepare half of the bird. Leave the leftover to sit under lose foil to cool completely, then refrigerate. This can be used on boxing day for a whole host of culinary delights!