How to carve a turkey

Using a sharp knife, carefully remove the legs by carving through the natural joint between the leg and breast.

Separate the drumstick from the thigh – feel for the joint, then use the point of the knife to carefully cut through.

Cut the thigh in half or slice the meat parallel to the bone. Leave the drumsticks whole or carve down the length.

Hold your knife at a slight angle and carve the breast meat diagonally downwards. If you took out the wishbone before cooking, you should easily be able to remove each breast whole and slice them on the carving board.