Sara Buenfeld

Guide to stuffing, basting and carving turkey

You've spent hours preparing and cooking the turkey, now it's time to carve and serve. Make sure the knife is sharp and the bird's secured with a fork, then follow our step-by-step guide.

Carving your turkey

Cutting off the legs Step 1
Cut through the skin that joins the leg to the body. Force the knife between the end of the thigh bone and twist it from the body. Repeat with the wings.

Cutting above the wing Step 2
Using the carving fork to hold the turkey firmly on the board, make a horizontal cut into the breast above the wing, cutting through to the bone.

Cutting the leg in two at the joint Step 3
Slice between the drumstick and the thigh until you reach the joint. Twist the knife through the joint and separate the drumstick and thigh.

Carving the breast Step 4
Carve the white breast meat in long, thin, downward slices following the curve of the turkey's body. Work gently, but go as far as the bone.

Watch a video of Barney carving a turkey here.


See all our videos, including how to decorate a variety of Christmas cakes here.

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