This little baby's rested for an hour and a half.
So first and foremost let's get the wing off and obviously because it's rested we can pull
that off and flake and pull that meat.
That's good meat, that's almost some of my favourite bits in there.
Um where this leg is separated from this breast here, I'm going to go straight down use the
fork or tongs to really remove this whole leg like that.
There's the ball joint there, straight through it.
Get a big old turkey drumstick there.
So now you've got the leg out the way and the wing out the way.
Length of the knife use the top of your fork to secure the meat as much as you need it.
And just do long, nice half a centimetre slices.
As soon as you get halfway down you can use a fork to secure it.
And just go all the way down and then nicely out at the end, then just use the tip of the
knife and the fork to move that across.
That's the old school style.
Okay?
Let me show you the other way.
You can feel here backbone.
Feel it then go ON this side of it.
You just uAe the length of your knife and you just cut all the way using the length
of your knife until you hit the carcass.
It's that simple.
And what you're basically going to get is a massive, great turkey breast.
Then you can go to the end of your breast get yourself a sharp knife and do those lovely
long strokes that are so important with carving.
And the fact there's no bone even the biggest novice can actually carve like a chef.
Just a nice bit of gravy over the top.
Just so it doesn't dry up.
Roast turkey, cooked perfectly.