you do carve one of these which also applies to duck goose or chicken it’s a really beautiful
thing so let’s go through the very basics this is the way that I do it first up you’ve
got the wings here which is beautiful sweet meat we’re gonna take the wing off first pull
the wing help it along just to remove it and at the ball joint just clip that off you can
even put that in your gravy but actually I know people whole love this, they really love
this it’s the sweetest most gorgeous meat in the whole bird there’s a second part of
the wing in here which goes into the breast look at the juice coming out guys and we can
just kind of bust that you can see where the ball joint is just remove that like that and
that’ll come out gorgeous there’s the wing we’re gonna go in with the thighs now the
breast comes round here like that then there’s this little bit of skin in the middle we’ll
just lightly cut that and then we can just favour it open so guys just with the tip of
the knife remove this whole leg then we’re onto the breast action we want a nice sharp
knife use the length of your carving knife and sort of slow carves take your time really
nice and juicy so I’m very very pleased with that you’re getting the lovely sort of sweeter
meat that’s had slightly less access to the heat of the oven and then you’ve got the top
which has been roasted up gorgeously you’ve got that crispy skin when it starts to get
awkward I tend to flip it round to the other side and then that last bit of meat on the
carcass that’s fine because that’s the bit that you can chop off the next day for sandwiches
and bits like that what you can do is just put a lick of gravy over what you’ve done
here so it’s the gravy that keeps this piping hot ok and remember so even after two hours
you can make the meat nice and hot ok so this is method one, there’s a second way I’m not
saying it’s better or worse it’s just different we’re gonna take our lovely turkey ok we’re
gonna whip off the wings just like we did last time that wing comes off nice and easy
so here we’re gonna go in between the breast here you can feel it and the drumstick ok
we’ll cut in the middle there really nicely you can see the juice coming out so of course
we can pull that leg away we’ve removed the wing and the leg just like last time ok exactly
the same then you’ve got a little bone that goes down here you can see it in between the
two breasts feel that bone put your knife gently in the middle just cut that breast
off the bone it’s very simple it kind of looks technical but it’s really not it’s the same
as taking a chicken breast of a chicken look at that lovely breast coming off what we’ve
got here is we’ve got our leftover and we’ll use those but what we’ve got here is a whole
chunk of breast and what’s lovely is we can then portion control it very differently we
can slice it up and some people just prefer this you can go for slightly thicker slices
got the roasted skin and the most roasted meat on the outside and you’ve got that sweeter
meat that’s near the carcass on the bottom so it’s really nice for you guys to have the
option look at that glaze you can go right over here fan it out like this redress it
people quite like that, just a little bit of gravy just to keep it super super hot and
of course you serve gravy at the table as well so there you go guys two methods of carving
a turkey the old school method at the table or the breast off and portion method they’re
both good you pick what’s good for you but more to the point have a little look before
you do the big carve up good luck have a wonderful wonderful meal if you want more inspiration
click up there we’ve got the recipe for the gravy we’ve got the recipe for the turkey
and the cooking times and if you want more inspiration for anything christmassy or to
do with loads of food and festivals and all that kind of stuff down there in the comments
box bellow go to jamieoliver.com we’ve got loads of stuff for you so until next time
bye!
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