Christmas Turkey: Learn how to cut it easily and perfectly for a flawless presentation!

 Christmas Turkey: Learn how to cut it easily and perfectly for a flawless presentation!

1. Let the turkey rest before carving

After roasting the turkey, let it rest for 20 to 30 minutes. This allows the internal juices to redistribute, keeping the meat juicy.

2. Prepare your utensils

Sharp knife: Use a large, sharp knife for clean cuts.

Carving fork: Helps hold the turkey steady while carving.

Cutting board: Use a board large enough to accommodate the turkey.

3. Start with the thighs

Find the joint between the thigh and the body of the turkey.

Cut through the joint and separate the entire thigh.

Divide the thigh into two parts (thigh and drumstick) if desired.

4. Remove the wings

Cut off the wings where they connect to the body. Wings are usually smaller and can be served whole or separated.

5. Remove the breast

Start in the center of the breast, where the breastbone is.

Run the knife along the bone, following its curve, to loosen the meat.

Remove the entire breast on one side before slicing.

6. Slice the breast

Place the breast on a cutting board and cut it into thin slices, across the grain of the meat. This makes the meat more tender when eating.

7. Finish

Serve the separate parts on a platter: sliced ​​breast, thighs, drumsticks and wings. Garnish with sprigs of fresh herbs or fruit.

By following these steps, the turkey will be well presented and easy to serve. If you need any tips on seasoning or garnishing, just ask!