Carving the Turkey - how to make it less of a nightmare....?

[CointreauVersial]

So the veggies are cooked to perfection, the roasties are piping hot, and there is a crowd of expectant diners around the Christmas table....

But the damned turkey needs carving. Aargh. Every year it is a total stress-fest, as I hack vaguely at it, trying to get some meat onto everyone's plates before it gets cold.

Help me! How should I tackle a turkey, so everyone gets nice slices, it's not stone cold, and I don't end up sweating, swearing, and up to my elbows in grease?

Bite it off.

Remove the breasts, eh?

What about the legs? I can never get the drumsticks off - is there a trick?

Apparently it makes it easier to carve if you take out the wishbone before roasting. Can't remember where I read that, though.

We're having boned shoulder of pork, though, Solves most carving problems.

A sharp flexible knife makes it easier.

Don't have a turkey. Go for rib of beef...
Much nicer.

have a goose instead

Slice right though leg joint where thigh meats body, lay to flat them slice directly through thigh/drumstick joint. Can help to hold the end of the drumstick and twist the drumstick slightly as you cut, in opposite clock face direction to cutting motion (silicon oven gloves help)

Breasts, agree with poster above, remove entire thing then slice. Also agree that's is easier if you rest the turkey properly first.

I have been doing the remove the whole breast at once and slicing- method this year when carving chickens. I plan to try it with this years turkey too. It is much easier and your slices are more manageable.

The Jamie videos were great, thanks, although the first link had me confused for a while because it started with half a goose.

I was also amazed when he said the Turkey had been resting for an hour and a half! How was it not stone cold?

But I definitely think will try removing the breasts this year. I am also going to buy a knife sharpener.