I love carving meat! There are some main tips you need to make sure of before carving, which you will see in the video, one of the most important being to let the meat rest first. 30 – 60 minutes resting time for a large turkey, keep covered in foil, should be perfect. That way, the juices will keep the bird moist and the meat will be nice and tender to carve. If you try and carve a turkey when it’s too hot, the meat will fall apart and it will get messy!. You can of course follow this guide for carving chicken too.
Please note, if you are only planning on carving half the Turkey for your diners, you only need remove the leg & wing from one side. Keep everything else intact for moistness until you are ready to do more carving. For example, if you wish to save some turkey for the next day etc.
Here’s a great little video you can watch for some of the techniques to carve nicely.
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