How to carve a turkey
Serve up perfectly portioned, succulent slices of your Christmas turkey with ease by watching our video and following our step-by-step guide
Step-by-step carving tips
Remove the legs
Using a sharp knife, carefully remove the legs by carving through the natural joint between the leg and breast.
Separate the drumsticks
Separate the drumstick from the thigh – feel for the joint, then use the point of the knife to carefully cut through.
Slice the thighs and drumsticks
Cut the thigh in half or slice the meat parallel to the bone. Leave the drumsticks whole or carve down the length.
Carve the breast meat
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.
Leftovers are too good to waste
Did you know, over 90 million slices of turkey are thrown away after Christmas? That's about 3 million tasty turkeys. To use up your leftovers, separate portions of your sliced meat into labelled freezer bags. You can freeze them for up to 3 months. Then defrost what you need and eat within 24 hours.
More from our ultimate Christmas turkey guide
Get top turkey tips and essential know-how to buy the perfect turkey. We'll help you produce easy-to-carve, tender meat with bronzed skin for the big day.
