How To Carve and Plate A Turkey 

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In this video our host Albert Howell learns how to carve and plate a turkey.
What you'll need:
A good sharp carving knife.
2 Serving platters.
INSTRUCTIONS
Carving:
Separate the two legs cutting through the string if they are tied together.
Pull off the two wings.
Next cut off one leg or drumstick in one sweeping motion, pulling the leg out and towards you as you cut.
Repeat on the other side using your free hand to pull the leg out as you carve.
Next carve down the centre of the breast bone separating it into two pieces.
The left over carcus can be used for turkey stock for gravy.
Plating:
Start with a breast and cut in half inch slices against the grain.
Using a fork to help you gather it up in one swoop and place on your platter.
Take a leg and pull apart into two pieces.
Put the drumstick on a separate platter for dark meat.
Take the thigh and pull out the bone and remove gristle. Then break what’s left into pieces and place on the platter.
Place the wings on the dark meat plattter
Repeat entire process with the other breast and leg.

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