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
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.
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.
Slice between the drumstick and the thigh until you reach the joint. Twist the knife through the joint and separate the drumstick and thigh.
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.