‘Common’ turkey carving mistake that ‘results in dry meat’ – how to do it properly (Image: Getty)
Everyone thinks basting the turkey is the secret to plump, .
Though it is important, your efforts could be ruined if you proceed to carve it incorrectly.
To prevent this from happening this Swaledale Butchers has offered their top tips for ensuring the meat stays tender and juicy rather than dry and tough.
The butchers emphasised that the type of bird you buy matters. “Our free-range bronze turkey produces a higher natural fat content between the muscle fibres”.
They added: “This creates a firmer texture and bastes the meat as it cooks, making it reliably juicy, dense, and complex in flavour.”
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Carving is made easier by separating cuts of meat from the carcuss first (Image: Getty)
It is also worthwhile to cover your turkey with delicious ingredients, specifically butter and streaky bacon, which will protect the breasts and preserve the natural moisture and taste.
The butchers advised resting a turkey for “a similar time to the bird’s roasting time”.
For instance, a 5kg turkey can be lightly covered in foil and rested for two and a half hours, allowing you to prepare the rest of your Christmas meal.
As for how to correctly carve a turkey, the butchers explained: “You can carve the turkey two ways, once at the table and the second in the kitchen. We prefer doing the process in the kitchen, dividing the bird first into prime cuts and then carving these down.”
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How to carve a turkey
Begin by removing the wings and legs of the turkey.
Proceed to cut along the turkey’s backbone and slice down the side to detach the entire breast.
Place the breasts on a chopping board.
Separate the leg and thigh meat from the bone.
You can leave the drumsticks whole for those who prefer it, or if all your guests fancy some brown meat, carve the meat from the bone once you’ve detached the leg from the carcass.
Carve the breasts according to your preferred thickness.
Arrange all the carved meat on a large serving plate. Finally, drizzle some gravy over the carved turkey before transferring it onto a hot serving plate on the table.