One of the best things about Christmas dinner (or any roast dinner for that matter) is the gravy.
I recently reviewed Colman's instant gravy paste and it certainly got the thumbs up from me! To serve up professional looking plates of food on Christmas day, be sure to know how to carve your turkey!
I recently reviewed Colman's instant gravy paste and it certainly got the thumbs up from me! To serve up professional looking plates of food on Christmas day, be sure to know how to carve your turkey!
It's one of those jobs everyone wants to have a go at, but not many people actually know how it ought to be done.
Colman's have come up with a Turkey Carving Masterclass Video, which is really worth watching.
Colman’s top 10 tips for carving the perfect Christmas turkey:
Once you’ve carefully prepared your turkey, leave it to stand for 20 minutes before you carve.
Put the turkey on a solid, clean chopping board and make sure you have a sharp carving knife and meat fork
Cut the kitchen twine off the legs and discard – try not to get your Christmas bests dirty as the twine can often spring off when cut!
Remove each leg by cutting through the joint where the leg attaches to the body.
Separate the drumstick and thigh by cutting each leg through the joint (wiggle the leg to locate the joint).
Don’t rush to remove the wings just yet - this will make the turkey very unstable for the rest of the caving – the wings act as stabilisers!
Run your fingers along the thigh and shred the meat from the bone – look out for the ultimate turkey gem – the Oyster, this is usually the butchers favourite
Using a knife and your fingers, loosen and remove the wishbone (this makes it easier to cut off the breast meat), and to make your wishes come true this Christmas pull the wishbone with your friends and family!
Carve the breasts across the grain. Cut only what you think you’ll need for the initial round of servings, leaving the rest of the meat on the carcass. The meat loses moisture once it’s sliced.
Once you’ve carefully prepared your turkey, leave it to stand for 20 minutes before you carve.
Put the turkey on a solid, clean chopping board and make sure you have a sharp carving knife and meat fork
Cut the kitchen twine off the legs and discard – try not to get your Christmas bests dirty as the twine can often spring off when cut!
Remove each leg by cutting through the joint where the leg attaches to the body.
Separate the drumstick and thigh by cutting each leg through the joint (wiggle the leg to locate the joint).
Don’t rush to remove the wings just yet - this will make the turkey very unstable for the rest of the caving – the wings act as stabilisers!
Run your fingers along the thigh and shred the meat from the bone – look out for the ultimate turkey gem – the Oyster, this is usually the butchers favourite
Using a knife and your fingers, loosen and remove the wishbone (this makes it easier to cut off the breast meat), and to make your wishes come true this Christmas pull the wishbone with your friends and family!
Carve the breasts across the grain. Cut only what you think you’ll need for the initial round of servings, leaving the rest of the meat on the carcass. The meat loses moisture once it’s sliced.
