With a bit of advance preparation and the right tools, carving the turkey for a Christmas get-together needn't be an ordeal. Here are a few tips to help you:

First remove the legs by bending the thighs outwards and using the carving knife to cut through the hip joint.

Slice down through the drumstick to remove the leg meat from the bone.

Cut down the breast through the joint at the front to remove the wings.

Finally, carve long slices down from the top of the breast, keeping the angle of the knife parallel with the meat.

Tips:
Rest the turkey for 30 minutes before carving - it will be cooler to touch and easier to carve.

Have a warm plate ready for the carved meat.

Anchor the turkey with your carving fork, pushing it right down to hold it steady.

Using a large sharp knife and a carving fork will ensure that you get more out of your turkey. See our range of knives from Wusthof and Furi.