Fed up of your Dad hacking your Christmas dinner to bits? Take control with our easy guide to carving the perfect turkey. You'll be the toast of Christmas Day.
Taken from Cooking Through the Year, this simple technique is suitable for all plump-breasted poultry including chicken or pheasant.
The experts suggest, "Before carving, let the roasted bird rest a while in a warm place (on a plate to collect any juices). This relaxes the flesh, softens it, and makes it easier to carve. Use a sharp carving knife and fork to make the process of carving easier."
Noted. Let's carve.
For more top tips, recipes and advice, pick up a copy of Cooking Through the Year, published by DK, £25, dk.com
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