How to carve a turkey
The star of many a Christmas feast, the humble turkey can be quite daunting to carve. Here, we help you break down the bird in five easy steps
- Start by separating the leg and thigh from the body. Cut the skin between the body and leg, then gently pull the leg away from the body.
- Once the joint is exposed, cut through it and remove the thigh and leg. Repeat the process with other leg.
- Separate the drumstick and the thigh bone by cutting through the joint holding it together. Hold the thigh on the carving board and slice the meat parallel to the bone.
- Separate the wing from the body by gently pulling it away from the body. Once you hear the pop of the joint, use your knife to cut through the tendons and ligaments surrounding it. Repeat the process on the other side.
- Lastly, make a long incision along the breastbone. Cut along one side of the ribcage, then gently pull the breast from the ribs as you go along. Repeat the process on the other side