Paul holds the Guinness World Record for the fastest carving of a turkey – so who better to get your tips from?!
Always place your turkey breast down on the baking tray when you cook it. This is because the majority of fat deposits are in the back of the bird, so as it begins to cook – the fat renders down through the bird providing optimum flavour and keeping it moist.
Invest in a meat thermometer – it’s the only way to ensure your turkey is perfectly cooked. You should always check cooking times according to the size of your bird, and the thigh is the best part of the bird to check the temp.
Don’t cover your turkey in foil once it’s out of the oven. The logic is that we don’t want it to get cold, but essentially it means that it continues to cook the meat and is a big reason turkey gets a bad rep for being ‘dry’ at Christmas. Just leave the bird to rest on the side for an hour after, and it will remain cooked to perfection.
For the best turkey crackling ever, remove all the skin as soon as you’ve carved the bird. It’ll now be much easier to peel the skin off the breast, legs and wings. And don’t forget the back of the bird (the triangular portion of flesh at the rear). Lay the skin out flat on a baking tray, season it with salt and pop it back in the oven at 180°C/360°F. It will take about 20-30 mins to get the most amazing turkey crackling – just don’t forget about it, as it will burn quickly!
Carve in this order: wings off first, then the legs, third comes the breast meat, followed by the skin and then slice up the sections of meat.