recipes for turkey 24
hello lovely people ok i'm gonna do a littlecrash course on carving a turkey because when you do carve one of these which also appliesto duck goose or chicken it's a really beautiful thing so let's go through the very basicsthis is the way that i do it first up you've got the wings here which is beautiful sweetmeat we're gonna take the wing off first pull the wing help it along just to remove it andat the ball joint just clip that off you can even put that in your gravy but actually iknow people whole love this, they really love this it's the sweetest most gorgeous meatin the whole bird there's a second part of the wing in here which goes into the breastlook at the juice coming out guys and we can just kind of bust that you can see where theball joint is just remove that like that and
that'll come out gorgeous there's the wingwe're gonna go in with the thighs now the breast comes round here like that then there'sthis little bit of skin in the middle we'll just lightly cut that and then we can justfavour it open so guys just with the tip of the knife remove this whole leg then we'reonto the breast action we want a nice sharp knife use the length of your carving knifeand sort of slow carves take your time really nice and juicy so i'm very very pleased withthat you're getting the lovely sort of sweeter meat that's had slightly less access to theheat of the oven and then you've got the top which has been roasted up gorgeously you'vegot that crispy skin when it starts to get awkward i tend to flip it round to the otherside and then that last bit of meat on the
carcass that's fine because that's the bitthat you can chop off the next day for sandwiches and bits like that what you can do is justput a lick of gravy over what you've done here so it's the gravy that keeps this pipinghot ok and remember so even after two hours you can make the meat nice and hot ok so thisis method one, there's a second way i'm not saying it's better or worse it's just differentwe're gonna take our lovely turkey ok we're gonna whip off the wings just like we didlast time that wing comes off nice and easy so here we're gonna go in between the breasthere you can feel it and the drumstick ok we'll cut in the middle there really nicelyyou can see the juice coming out so of course we can pull that leg away we've removed thewing and the leg just like last time ok exactly
the same then you've got a little bone thatgoes down here you can see it in between the two breasts feel that bone put your knifegently in the middle just cut that breast off the bone it's very simple it kind of lookstechnical but it's really not it's the same as taking a chicken breast of a chicken lookat that lovely breast coming off what we've got here is we've got our leftover and we'lluse those but what we've got here is a whole chunk of breast and what's lovely is we canthen portion control it very differently we can slice it up and some people just preferthis you can go for slightly thicker slices got the roasted skin and the most roastedmeat on the outside and you've got that sweeter meat that's near the carcass on the bottomso it's really nice for you guys to have the
option look at that glaze you can go rightover here fan it out like this redress it people quite like that, just a little bitof gravy just to keep it super super hot and of course you serve gravy at the table aswell so there you go guys two methods of carving a turkey the old school method at the tableor the breast off and portion method they're both good you pick what's good for you butmore to the point have a little look before you do the big carve up good luck have a wonderfulwonderful meal if you want more inspiration click up there we've got the recipe for thegravy we've got the recipe for the turkey and the cooking times and if you want moreinspiration for anything christmassy or to do with loads of food and festivals and allthat kind of stuff down there in the comments
box bellow go to jamieoliver.com we've gotloads of stuff for you so until next time bye!
