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Here at Robert Welch we know the importance of a good set of knives, especially with Christmas approaching and when the need for a good carving knife is required. With this in mind we have put together a carving guide to help you complete the task at hand.
Firstly, make sure you have the right tools for the job: a carving knife, a carving fork and a carving or chopping board.
For turkey (or chicken):
Place the turkey directly on to the carving board and remove the string tying the legs with your knife.
Remove the legs and thighs by pulling them out and slicing down on the connective joint.
Carve directly down the base of the drumstick, separating the thigh meat from the rest.
Find the wishbone at the front of the turkey and use your fingers to carefully pull it out.
Free the breast meat by slicing downward, as close to the bone as possible. You should be able to remove the breast from the carcass in one piece.
Rotate the wings away from the body so you can pass the knife between the joint and socket, allowing the wing to be cut away cleanly.
Now you have all of the various pieces, slice them into your desired sizes, going across the grain and keeping the skin attached where possible.
*Remember, when carving poulty, it's best to let it rest for 15 minutes before carving.*