How To Carve A Whole Roast Turkey

10 SIMPLE STEPS FOR CARVING A TURKEY

Learning how to carve your festive turkey can be a little daunting, especially if it's your first time hosting this year, however it's surprisingly simple. Here's my complete guide with easy step-by-step instructions!

WHAT YOU NEED TO CARVE A TURKEY:

• A sharp long carving knife,
• A meat fork
• A sturdy chopping board large enough to sit the bird on

Top Tip: Place a damp kitchen cloth under the board so it won't move whilst carving your Christmas turkey.

Once the Turkey is fully cooked, cover with foil & leave to rest for a minimum of 60 minutes pre carving. We have done the hard work for you and prepared our ultimate guide for Christmas meat cooking times.

After carving, remember you can always pick any nuggets of meat left on the bone with your fingers. The leg meat makes for a great turkey madras or a more traditional turkey & ham pie. The carcass will make a rich & nourishing bone broth perfect for freezing & enjoying on a chilly winter's evening. Any breast meat remaining is always great cold in some crusty bread!

STEP ONE OF LEARNING HOW TO CARVE A TURKEY

Place the turkey on a clean flat chopping board. Holding the bird steady with a carving fork, cut through the skin between the leg and breast using the carving knife.

STEP TWO

Applying even pressure cut through the hip joint, removing the entire leg from the main body then repeat with the opposite leg.

STEP THREE

Next we pull the wing away from the main body then use the knife to separate the wing from the main carcass then repeat with the opposite wing. Once separated, cut through the wing joint, cutting through where the socket joins the bones.

STEP FOUR

Next we remove the breast meat. Make a long cut horizontally near the base of the turkey until the knife touches the inner bone.

STEP FIVE

Then, hold the turkey near the breastbone with the carving fork. Make a cut along one side of the breast then cut through to the horizontal cut you made at the base of the body. Repeat with the opposite breast.

STEP SIX

Place a leg skin-side down and cut through the joint between the drumstick and thigh then repeat with the opposite leg.

STEP SEVEN

Remove the meat from the thigh by running the knife close to the bone. Once removed, slice 10mm thick through the meat then transfer to a serving platter, repeat with the opposite thigh.

STEP EIGHT

Place the turkey drumsticks & wings onto the serving platter, these are best served whole so the meat can be easily torn straight off the bone.

STEP NINE

Place the turkey breasts skin side up & carve the breast into slices cutting across the breast approximately 10mm thick.

STEP TEN

You now have a fully carved turkey ready to serve plus a carcass, and potentially giblets, which makes great broth for another day.

EAT BETTER MEAT WITH FARMISON THIS CHRISTMAS

The Christmas festivities are upon us and what better way to celebrate than with good quality food to share with loved ones. At Farmison we are passionate about leading the way for households to be eating better quality meat. From learning where your meat is sourced through our traceability and meat provenance efforts, to explaining the differences between each breed. We try to highlight it all to make it an easier choice when buying your Christmas meat online.