Carving a Roasted Bird

Turkeys and large chickens are best served with their meat carved into neat slices. Before carving let the bird rest, as above, then snip away any trussing string and then carve. The dark meat can also be sliced from the drumstick, if you like.

1. Remove the legs, cut them in half and transfer to a warmed platter. Hold the bird steady with a fork and make a horizontal cut into the breast above the wing, cutting all the way to the bone.

   

2. Carve neat, even slices from the breast, holding the knife parallel to the ribcage. Repeat on the other side.

   

3. Arrange the slices of white meat, overlapping, on the platter with the drumsticks and thighs.