Carving Roast Turkey or Chicken

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Preparation info

    • Difficulty

      Easy

Appears in

The Cook's Companion: A step-by-step guide to cooking skills including original recipes

The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About

There is actually nothing difficult or mysterious about carving but a really sharp knife, ideally sharpened by a proper steel, is a must. Remember to cut across the grain of meat. This requires a little simple knowledge of anatomy and which way the meat fibres run. Cutting across the grain of meat shortens muscle fibres and means more tender meat. It is also worth remembering that white meat comes from the breast and dark meat from the rest of the b

Method