You’ve done the hard bit and cooked the Christmas turkey – but now what?
Carving the poultry can be even trickier than the preparation if you don’t know what you’re doing.
So you may want to read up on some tips before tackling your festive bird.
Daily Star Online caught up with culinary pro Jeff Baker, who was awarded a Michelin star in the past, to hear his words of wisdom.
And according to the Farmison & Co Executive Development Chef, there are four steps you should take to get the best results.
From resting your turkey, to chopping the bird up in particular order, these are the carving rules you should follow.
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1. Rest before you carve
Jeff says you should always factor in some resting time for your turkey.
He urged: “Make sure you rest your meat for at least 30 minutes before carving.
“This step is important as it ensures that your meat stays moist and it makes the carving process much smoother by avoiding unwanted spillage of meat juices.
“After the 30 minute resting period, the bird should have cooled down enough so that it is easy for you to handle and carve.”
2. Always begin with a sharp knife
Next, make sure your kitchen tools are nice and sharp.
If you use blunt knives, you’re a lot less likely to get a clean cut.
Jeff explained: “When you begin to carve, make sure that you have a sharp knife, whether it be a regular large knife or boning knife.
“Usually, a standard chef’s knife will suffice as, if your turkey is perfectly cooked, it will come apart quite easily.
“Start by removing the wings, they should just pull away from the body without any need for a knife.
“Then remove the legs by slicing down where the legs meet the body.”
3. Begin carving in order
When carving, it’s best to get the bones out first.
Jeff recommended: “Place the wings and the legs onto a separate board before beginning to cut the turkey breasts.
“Feel along the backbone and slice down, removing the breast in one piece.
“Repeat on the other side and place on the board with the wings and legs.
“Now that you have more space, you can turn the bird upside down to carve any dark meat on the underside.
“Place the carcass to one side and begin to carve thick slices of the breast.
“As you have the breast separated to the body, it should be much easier to carve as there are no bones.”
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4. Finishing touches
Make sure your turkey doesn’t dry out before you serve it.
If you need to add moisture, a touch of gravy wouldn’t go amiss.
Jeff added: “Once the breast meat has been carved into slices, it can be placed on a large dish for serving.
“Depending on your preference you can separate the thigh from the drumstick and carve the dark meat, or leave it to be served as it is.
“If the breast meat is being left for a few minutes before serving, you can pour some gravy over to retain moisture (and add flavour).
“Now there’s nothing left to do but enjoy!”
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