Carving Your Turkey

Carving a turkey crown is considered easier than a whole turkey as it’s just the breast meat. After letting the crown rest once cooked, place it breast side up on a chopping board. Use a sharp knife to cut down the centre of the crown, separating the two breasts in halves. Slice each breast into thin slices, cutting across the grain to keep the meat tender. For extra flavour, drizzle some of the turkey juices or gravy over the slices before serving.

Yes, although you don’t want to keep it warm for too long to avoid the meat drying out. To keep warm after carving, simply place the carved turkey slices into a shallow, oven-safe dish or tray, keeping the pieces close together to retain moisture. Drizzle some of the turkey’s cooking juices or a bit of warm chicken/turkey stock over the slices. Tightly cover the dish with foil and place in the oven at about 70-90°C to keep warm without overcooking. Aim to serve within 30-60 for the best texture and flavour.

The best tip is to avoid carving your turkey too far in advance as the longer the turkey sits, it’s more likely to dry out. After carving, place the meat close together in a dish to retain moisture. Drizzle with cooking juices or stock and cover tightly with foil. If you are not serving the skin, lay it over the carved meat while keeping them warm as it locks in moisture.