How To Carve A Turkey | Jamie Oliver

this little baby’s rested for
hour-and-a-half
so first and foremost let’s get you know
the wing off and obviously because it’s
rested I can just pull that off and
flake and pull that meat but that’s good
mean that’s almost some of my favorite
bits in there 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 with the ball joint there
straight through it to 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 tip of
your fork just to secure the meat as
much as you need it and just do long
nice almost like 1/2 centimeter slices
as soon as you get halfway down you can
use that fork to secure it and just go
all the way down and then nicely out at
the end and then 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 a backbone feel it and then go
on this side of it you just use the
length of your knife and you cut all the
way down to until you hit the bottom of
the carcass is 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 breasts
get yourself a sharp knife and do those
lovely long strokes that are so
important with carving and the fact
there is no bone means that even the
biggest novice can actually carve like a
chef just a nice bit of gravy just over
the top
just so it doesn’t dry up roast turkey
cooked perfectly
you