How To Carve A Turkey | Jamie Oliver

this little baby’s rested for

this little baby’s rested for hour-and-a-half

hour-and-a-half

hour-and-a-half so first and foremost let’s get you know

so first and foremost let’s get you know

so first and foremost let’s get you know the wing off and obviously because it’s

the wing off and obviously because it’s

the wing off and obviously because it’s rested I can just pull that off and

rested I can just pull that off and

rested I can just pull that off and flake and pull that meat but that’s good

flake and pull that meat but that’s good

flake and pull that meat but that’s good mean that’s almost some of my favorite

mean that’s almost some of my favorite

mean that’s almost some of my favorite bits in there where this leg is

bits in there where this leg is

bits in there where this leg is separated from this breast here I’m

separated from this breast here I’m

separated from this breast here I’m going to go straight down use the fork

going to go straight down use the fork

going to go straight down use the fork or tongs to really remove this whole leg

or tongs to really remove this whole leg

or tongs to really remove this whole leg like that with the ball joint there

like that with the ball joint there

like that with the ball joint there straight through it to get a big old

straight through it to get a big old

straight through it to get a big old turkey drumstick there so now you’ve got

turkey drumstick there so now you’ve got

turkey drumstick there so now you’ve got the leg out the way and the wing out the

the leg out the way and the wing out the

the leg out the way and the wing out the way length of the knife use the tip of

way length of the knife use the tip of

way length of the knife use the tip of your fork just to secure the meat as

your fork just to secure the meat as

your fork just to secure the meat as much as you need it and just do long

much as you need it and just do long

much as you need it and just do long nice almost like 1/2 centimeter slices

nice almost like 1/2 centimeter slices

nice almost like 1/2 centimeter slices as soon as you get halfway down you can

as soon as you get halfway down you can

as soon as you get halfway down you can use that fork to secure it and just go

use that fork to secure it and just go

use that fork to secure it and just go all the way down and then nicely out at

all the way down and then nicely out at

all the way down and then nicely out at the end and then use the tip of the

the end and then use the tip of the

the end and then use the tip of the knife and the fork to move that across

knife and the fork to move that across

knife and the fork to move that across that’s the old-school style okay

that’s the old-school style okay

that’s the old-school style okay let me show you the other way you can

let me show you the other way you can

let me show you the other way you can feel here a backbone feel it and then go

feel here a backbone feel it and then go

feel here a backbone feel it and then go on this side of it you just use the

on this side of it you just use the

on this side of it you just use the length of your knife and you cut all the

length of your knife and you cut all the

length of your knife and you cut all the way down to until you hit the bottom of

way down to until you hit the bottom of

way down to until you hit the bottom of the carcass is that simple and what

the carcass is that simple and what

the carcass is that simple and what you’re basically going to get is a

you’re basically going to get is a

you’re basically going to get is a massive great turkey breast then you can

massive great turkey breast then you can

massive great turkey breast then you can go to the end of your breasts

go to the end of your breasts

go to the end of your breasts get yourself a sharp knife and do those

get yourself a sharp knife and do those

get yourself a sharp knife and do those lovely long strokes that are so

lovely long strokes that are so

lovely long strokes that are so important with carving and the fact

important with carving and the fact

important with carving and the fact there is no bone means that even the

there is no bone means that even the

there is no bone means that even the biggest novice can actually carve like a

biggest novice can actually carve like a

biggest novice can actually carve like a chef just a nice bit of gravy just over

chef just a nice bit of gravy just over

chef just a nice bit of gravy just over the top

the top

the top just so it doesn’t dry up roast turkey

just so it doesn’t dry up roast turkey

just so it doesn’t dry up roast turkey cooked perfectly