Carving a turkey on Christmas Day may seem like a daunting task.

Cutting and serving such a large bird can be tricky – but an expert has shared simple tips to make the task easier.

Turkey farmer Tom Copas' family has been raising free-range, high-welfare Copas turkeys in Berkshire for over 65 years – for their carving tips.

Resting the meat for at least 30 minutes out of the oven to relax will get your cut off to a good start—it frees up the oven to finish the roast potatoes, Copas advised.

And make sure your knife is sharp, as dulling it can be dangerous and “make a real mess”.

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