How to carve a turkey at Christmas

- More for foodies

There are two ways the BBC Good Food team recommends it be done.

Points to remember:

- To remove the leg from the carcass, loosen it a little at the thigh socket with your hands, then carve into the natural joint - cutting through the socket of the bone.

- To split the drumstick and the thigh, again loosen then carve into the socket of the bone.

- To cut the breast meat, cut off the wing tip then make a horizontal incision underneath the breast towards the body of the bird.

- Using a fork, carve slices of meat from the breast.

- Repeat process on the other side.

- Alternatively, remove the breast altogether by making a horizontal incision under the breast and then cutting off the meat in one piece.

- Put the breast on the chopping board and then cut across the breast - this is an easier way as it goes along the grain of the meat and gives a smooth slice.

- Remove the wings in the same way as the leg, cutting through the socket where it attaches to the carcass.

- Place the finished carved meat on to a serving plate.

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