Don't fall at the final hurdle: carving your bird is the final step to serving the perfect Christmas Dinner.
- Make sure you have the right tools ahead of the big day. Use a sharp knife, and a carving fork helps maintain stability.
- Always allow your meat to rest before carving. Cover the turkey with foil and a tea towel and leave to sit for at least 20 minutes.
- For whole birds, begin by cutting away the strings and removing the legs, then separate the thighs from the drumsticks.
- Cut along the breastbone to remove the breasts and cut into even slices. Arrange on a serving dish skin side up.