A turkey with all the trimmings is a glorious thing. When the table is set and everyone’s seated, it’s time to carve that bird!
Place the turkey on a cutting board for easy handling and secure cutting. Begin cutting through the skin that connects the breast to the thigh. Keep going until you reach the joint.
Separate the drumstick from the thigh by cutting through the joint. Repeat with the other drumstick.
Remove the wishbone, located at the front of the breast. Doing this will make it easier to carve the breast meat.
Starting halfway up the breast, slice downwards until the meat falls off. Repeat this until you’ve carved the whole turkey breast on both sides of the bird. Next, slice the breast meat at a slight angle.
Once sliced, place all your meat arranged beautifully on a platter and serve. Don’t forget the cranberry sauce!