How to carve your Turkey
Place the turkey on the cutting board or a platter, breast side up, with the legs facing away from you. Ensure that the Turkey has rested at least a quatre of the time that you have been cooking it for to reduce the moisture lost when carving otherwise the turkey will become very, very dry.
Use the craving fork to secure the turkey when cutting.
Remove the first leg by opening the leg away from the carcass. Use a very sharp carving knife for this, cutting as close to the leg as possible through the skin and joint that connects it to the rest of the body. Repeat on the other side.
Start slicing at the front of the breast and work your way down until you get as much of the meat off with nice long slices, and then repeat on the other side.
Enjoy the cuts of Turkey with the perfect roast potatoes and winter vegetables.