Follow Paul Kelly’s unique Kelly Carve Technique and serving up your Christmas turkey will be a piece of cake!
You will need a strong, sharp knife. All directions are for whole birds:
Holding the wing by the tip, cut it at the mid section. Repeat with the other wing.
Holding the leg by the end knuckle, cut through the skin between the leg and the body then twist off. Repeat with the other leg.
Using knife’s tip cut along the breast bone, keeping the knife close to the bone, until the breast is removed. Repeat steps 1-3 for the other side of the bird.
Slice the breast to suit.
Slice dark meat from leg and wing.
Arrange the meat on a platter and pour the hot cooking juices over the sliced meat. Allow the meat a few moments to soak up all the lovely juices before serving.
Click on the video below for a practical demonstration: