Painless Carving

The trick to making carving a pleasure at every roast meal is easy: use a really sharp carving knife. Once the turkey has rested, cut the skin between the leg and the breast. Bend the leg outwards and cut through the joints to remove the legs. Bend these to find the joint between the thigh and drumstick and separate. Hold the drumstick in a wad of kitchen paper and carve slices along the bone.

For white meat, starting from the lower end, slice the breast meat at an angle, to give elegant thin slices. Carefully transfer each slice as it is carved to a plate to prevent the meat from breaking.