These cooking timings and carving tips will help you get the most meat from your turkey while making sure the bird is cooked safely and tastes delicious.
1. First using a sharp knife remove the legs by cutting through the skin that links each one to the breast.
This technique will ensure you have full thigh and drumstick portions while giving you easy access to slice the rest of the bird.
2. Separate the drumstick from the thigh. Feel for the joint with your fingers then use the point of the knife to cut through it.
By feeling out the joint before you cut, you've a better chance of cutting where the flesh and bone will break away more easily.
3. Cut the thigh in half to serve the meat parallel to the bone. Leave the drumsticks whole or carve down the length
By carving 'down the length' you can extract the biggest slices possible from the thigh, if you prefer to not eat off the bone.
4. Slice the breast meat. Hold your knife at a slight angle and carve diagonally. Arrange the slices on a platter to serve.
If you don't have an electric carving and want to get those lovely big and consistent slices, be sure to carve diagonally at an angle. You will need to put a bit of force behind the knife while applying the cutting motion so that it glides through the meat.
Timing is everything, especially when it comes to cooking that delicious bird on Christmas Day. Get it right the first time with our turkey cooking calculator.
If you are cooking an irregular weight bird, or are stuffing the bird before cooking, you can also use this online tool from Safefood here to ensure your bird is cooked through.