May 2003

Step by step guide to carving your British Turkey

Place the turkey on a board or platter and steady with a carving fork

With a sharp knife, cut skin between thigh and breast

Bend thigh outwards and cut straight through hip joint, removing the whole leg. Separate the thigh from the drumstick

Hold the back of the carving fork against the side of the breast to be carved

Slice breast meat evenly, starting at the neck cavity

Lift each slice off with carving fork and knife rather than letting it fall. This ensures the meat does not break up.

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. This one is for serving

Hold the drumstick 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