How to carve a turkey
Our expert carving advice to help ensure you have a picture perfect finish when serving your Christmas turkey
Carving the breast- Method one
1. There are two ways to carve
the breast but, either way,
you will first need to make a
deep cut across the bottom
of each breast, all the way to the bone.
2. The first, more traditional,
way to carve the breast is to
start at the neck end and
cut long, thin slices down
the length of the bird.
3. Keep going until you reach
the breast bone. If you
remove the wishbone when
you get to it, youâll keep
carving neat slices.
Carving the breast- Method two
1. The second way is to
remove the whole breast
before carving. Cut all the
way down the top of the
turkey, either side of the breast bone.
2. Cutting as close to the bone
as possible, carve out the
whole breast, pulling it away
as you cut. Lift it onto your
board with the knife and fork.
3. Carve the breast, slightly at
an angle, into thick-ish slices.
Repeat with the other breast,
or leave on the bird to keep
warm and carve later.
For inspiration on stuffing, gravy, trimmings and the entire Christmas dinner package, visit our Christmas kitchen.
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