TALKING TURKEY
How do I carve a turkey? 1 Use a sharp knife to cut the skin that attaches the leg to the breast. Slice through the meat, keeping the knife as close to the body as possible, until you reach the joint.
2 Take the leg and pull it gently away from the body. Cut through the joint to the board, to detach the leg from the bird. Cut between the drumstick and thigh, through the joint, to separate. Place on a board and carve from around the bone.
3 To remove the breast meat, slice vertically between the breastbone and the meat, then around the bottom of each breast. Put on a board and carve into thin slices
Your essential cooking kit Get a good-quality roasting tin
What you roast your turkey in, and how it conducts heat so the meat cooks evenly, is important. The tin should also be sturdy enough to put straight on the hob for making gravy. Go Cook 40 x 30cm Roasting Pan, £12 452-6970.
Invest in a thermometer
The best way to see if your turkey is cooked is to use a digital thermometer – it tells you clearly if your roast is ready. Go Cook Thermometer and Timer, £12 657-6602.
Bag a good baster
Regular basting is crucial for a juicy turkey. A baster is also the easiest way to skim the fat from the roasting tin. Go Cook Oil Baster, £4 462-6392.
Buy a sturdy carving board
Keep your meat and the juices in one place, rather than all over your worktop, with a sturdy carving board. Go Cook Oak Carving Board, £25 605-8185.
Use the right carving equipment
Slicing meat is safer with the proper tools. Soft-grip utensils have silicone handles that are easy to hold, even with greasy fingers. Go Cook Soft Grip Carving Knife, £12 257-8506; Go Cook Soft Grip Carving Fork, £12 529-7078; Also available as part of a three-piece set: Go Cook Carving Set, £20 453-9943.
Carving cheat
If you’re more confident wielding a knife behind the scenes rather than at the table, this simple step will revolutionise the way you carve. Before cooking, lift the skin at the neck end and feel with your fingers for the wishbone. Use a small, sharp knife to cut the flesh from either side of the ‘V’-shaped bone, then grip it firmly with your fingers in the centre, where the bones join, and snap off. Now, once the bird is cooked, you can remove each breast whole, then transfer to a board to slice. 49