Carving and presenting a turkey with Jamie Oliver

have a little taste up our model I’m
telling you that is some of the best
meat you’re never going to eat right the
other one find the bone put them knife
next to it go down to the wishbone
follow the wishbone you can even use
your hands and pull it off
so when you’ve done that you can pretty
much squash this whole carcass up chop
that in a pot cover it of water you make
the most beautiful stock I’m going to
show you how to slice fist you can take
this skin straight off and look at that
nice and crisp and if it wasn’t crispy
can just take it off pop it back in the
oven till it is and then with the press
slice it into little centimeter slices
people probably only need one slice of
this it’s incredibly rich put this onto
a little plate so just fold up the skin
like this it’s nice and crisp take go
put the skin to one side they love that
same on the other one tender as you like
and even if your family doesn’t want a
goose for Christmas surprise them with
it I’m telling you what you’re not on
for six that lovely it crispy bits a
scaler there now
bones ville you can see how easy that
meat just comes off the bone you know I
know this looks a little bit messy but
you can do this hours beforehand put a
nice pile along there like that and you
know serve that you know a nice bit of
rocket that will knock people to six the
turkey is exactly the same as the goose
you can pull the wings off like that
puts the side you can just pull this
lovely turkey leg off now as far as this
breast is concerned the turkey is
exactly the same as the goose
you got that bone that runs down here
find it and just cut down and you’ll hit
the wishbone you can end up taking off a
nice sort of lobe of turkey breast like
this and this is the easy way I believe
to do it
and then you’ve got your lovely stuffing
here and that just comes off then inside
the carcass here you can see we got a
little bit of color here on the stuffing
just pull it out and that love all the
lovely flavor from the turkey stuffing
legs and breasts and then when you get
one of these breasts like this you can
just slice down even if you’re not even
trying it’s so much easier off the bone
than it is on the bone and you get the
bit that’s been closest to the oven but
also you get the bit that’s bring
closest to the bone and look at that you
can actually see the sage underneath the
skin of these little babies see that
beautiful and the thing is it looks
quite neat and I’m not even trying to
make it me you know I actually think
this is simpler than just hacking away
any old way at a bit of Turkey and right
you know a lot of people carving like
that so they’re actually carving one
piece of the most meat that’s had the
exposure to the oven the overcooked bit
you know I never get down to the bit
that was near to the bone which is a bit
of a shame I think don’t be formed to go
and buy a turkey breast that’s not the
point don’t go and buy these awful
rolled things and off the bone things
because you get the flavor from it
cooking on the bone cooking as a whole
okay it’s an absolute feast now the
brown meat just chunk it off absolutely
just chunk it off and you can just slice
it chop it or even shred it put that
into the middle like that so you’ve got
all these like little off bits of
stuffing from the inside of the cavity
you can put them in an ovenproof dish
like this while the potatoes again nice
and crispy pop this back in the arm and
it’ll get even crisper so that’s a nice
little move and then this bit that’s
came out the back of the turkey you know
you can actually carve that just like a
piece of the million remember it’s good
quality pork and I’ll put that on the
platter with the turkey delish let’s
show you the gravy have a look at the
consistency if you like it a bit looser
add more water or stock if you like it
thicker reduce it down more get it
through a sieve just use a little spoon
and just push it through like that
this is killer stuff this really is the
most incredible gravy and then just a
little bit of gravy over the meat just
like that and I’ll do the exactly the
same on the goose just to make it nice
and shiny and moist I don’t put it over
the skin because I want it crisp so
there you go two beautiful birds I mean
just look at all that lovely crispy skin
the herbs underneath and lovely breast
meat the stuffing the skin of the goose
absolutely delicious