Bird, Carving

Let the cooked bird stand for 10 minutes in a warm place, then discard the trussing strings. Set the bird, back down, on a carving board. Cut the skin between the leg and breast. Using a two-pronged fork, turn the bird on its side. Cut around the “oyster” meat lying against the backbone, so the meat remains attached to the thigh. With the fork, spear the leg at the thigh and twist it up and forward, breaking the joint. Finish cutting away the leg joint and pull the leg from the carcass with the oyster meat still attached. Halve the leg by cutting through the joint, using the line of white fat as a guide. If the wishbone was not removed before cooking, cut it out. Cut horizontally above the wing joint, through to the breastbone, so you can carve a complete slice. Carve the breast in slices parallel to the rib cage. Cut off the wing, then carve the other side of the bird in the same way.