Releasing the flavour

After hours roasting in the oven, the juicy golden turkey is removed to take pride of place at the Christmas table. For best results, the bird is left to stand for 20-30 minutes after cooking. It is then placed with the legs facing away. The thighs with the leg attached are firstly removed by loosening and cutting through the joint with a sharp knife. The drumstick and thigh are then cut apart at the joint, followed by the wings at the shoulder joint. A cut is made down one side of the breastbone, removing half the breast meat at once. This is chopped into narrow slices with a serrated knife. The same is repeated on the other side and the bird brought out with great aplomb.