00:00:04telling you that is some of the best
00:00:07meat you’re never going to eat right the
00:00:08other one find the bone put them knife
00:00:11next to it go down to the wishbone
00:00:14follow the wishbone you can even use
00:00:18your hands and pull it off
00:00:21so when you’ve done that you can pretty
00:00:23much squash this whole carcass up chop
00:00:26that in a pot cover it of water you make
00:00:28the most beautiful stock I’m going to
00:00:30show you how to slice fist you can take
00:00:32this skin straight off and look at that
00:00:34nice and crisp and if it wasn’t crispy
00:00:37can just take it off pop it back in the
00:00:38oven till it is and then with the press
00:00:40slice it into little centimeter slices
00:00:43people probably only need one slice of
00:00:45this it’s incredibly rich put this onto
00:00:50a little plate so just fold up the skin
00:00:53like this it’s nice and crisp take go
00:01:00put the skin to one side they love that
00:01:02same on the other one tender as you like
00:01:07and even if your family doesn’t want a
00:01:11goose for Christmas surprise them with
00:01:14it I’m telling you what you’re not on
00:01:15for six that lovely it crispy bits a
00:01:20scaler there now
00:01:22bones ville you can see how easy that
00:01:24meat just comes off the bone you know I
00:01:26know this looks a little bit messy but
00:01:28you can do this hours beforehand put a
00:01:31nice pile along there like that and you
00:01:34know serve that you know a nice bit of
00:01:36rocket that will knock people to six the
00:01:42turkey is exactly the same as the goose
00:01:44you can pull the wings off like that
00:01:47puts the side you can just pull this
00:01:50lovely turkey leg off now as far as this
00:01:56breast is concerned the turkey is
00:01:58exactly the same as the goose
00:02:00you got that bone that runs down here
00:02:01find it and just cut down and you’ll hit
00:02:05the wishbone you can end up taking off a
00:02:07nice sort of lobe of turkey breast like
00:02:10this and this is the easy way I believe
00:02:12to do it
00:02:13and then you’ve got your lovely stuffing
00:02:14here and that just comes off then inside
00:02:17the carcass here you can see we got a
00:02:19little bit of color here on the stuffing
00:02:20just pull it out and that love all the
00:02:22lovely flavor from the turkey stuffing
00:02:26legs and breasts and then when you get
00:02:29one of these breasts like this you can
00:02:31just slice down even if you’re not even
00:02:33trying it’s so much easier off the bone
00:02:36than it is on the bone and you get the
00:02:38bit that’s been closest to the oven but
00:02:40also you get the bit that’s bring
00:02:41closest to the bone and look at that you
00:02:43can actually see the sage underneath the
00:02:46skin of these little babies see that
00:02:48beautiful and the thing is it looks
00:02:50quite neat and I’m not even trying to
00:02:51make it me you know I actually think
00:02:53this is simpler than just hacking away
00:02:55any old way at a bit of Turkey and right
00:02:59you know a lot of people carving like
00:03:00that so they’re actually carving one
00:03:02piece of the most meat that’s had the
00:03:05exposure to the oven the overcooked bit
00:03:07you know I never get down to the bit
00:03:08that was near to the bone which is a bit
00:03:10of a shame I think don’t be formed to go
00:03:12and buy a turkey breast that’s not the
00:03:14point don’t go and buy these awful
00:03:16rolled things and off the bone things
00:03:18because you get the flavor from it
00:03:19cooking on the bone cooking as a whole
00:03:21okay it’s an absolute feast now the
00:03:25brown meat just chunk it off absolutely
00:03:28just chunk it off and you can just slice
00:03:30it chop it or even shred it put that
00:03:32into the middle like that so you’ve got
00:03:37all these like little off bits of
00:03:38stuffing from the inside of the cavity
00:03:41you can put them in an ovenproof dish
00:03:43like this while the potatoes again nice
00:03:45and crispy pop this back in the arm and
00:03:47it’ll get even crisper so that’s a nice
00:03:49little move and then this bit that’s
00:03:51came out the back of the turkey you know
00:03:53you can actually carve that just like a
00:03:55piece of the million remember it’s good
00:03:57quality pork and I’ll put that on the
00:03:59platter with the turkey delish let’s
00:04:03show you the gravy have a look at the
00:04:05consistency if you like it a bit looser
00:04:07add more water or stock if you like it
00:04:09thicker reduce it down more get it
00:04:14through a sieve just use a little spoon
00:04:16and just push it through like that
00:04:19this is killer stuff this really is the
00:04:22most incredible gravy and then just a
00:04:28little bit of gravy over the meat just
00:04:30like that and I’ll do the exactly the
00:04:33same on the goose just to make it nice
00:04:37and shiny and moist I don’t put it over
00:04:39the skin because I want it crisp so
00:04:41there you go two beautiful birds I mean
00:04:43just look at all that lovely crispy skin
00:04:44the herbs underneath and lovely breast
00:04:46meat the stuffing the skin of the goose
00:04:49absolutely delicious
”