How to carve your KellyBronze

It’s easy - but only if you know how. Watch Paul Kelly’s video of his tried and tested method for carving here or tap on the image below.

1. After resting as recommended
   Lift the turkey by it's legs onto a board ready to carve with a sharp knife. (Don't try this with a standard turkey because it will fall apart)

2. Wings off
   Hold the wing by the tip. Cut it at the mid-section. (Then do the same again with the other wing if needed. If not, leave the second wing in place).

3. Legs off next
   Hold the leg by the end knuckle. Cut through the skin between the leg and the body.

4. Flip the bird on to it’s breast
   Cut along the back of the bird as above, keeping the knife close to the bone.

5. Lifting the leg as you cut
   Until you feel that you can peel the leg back.

6. Twist the leg right back
   Cut the thigh joint completely away. (Then repeat steps 3, 4, 5 & 6 with the other leg and thigh if needed. If not, leave the second leg and thigh in place).

7. Breast meat off
   Use the tip of the knife, cut along the breast bone, keeping the knife close to the bone.

8. Remove as much of the breast lobe as possible in one piece
   By following the natural contour of the carcass. (Then do the same with the other breast lobe if needed. If not, leave the breast in place).

9. Slice the breast and thigh
   Pour over the reheated gravy juices from the bird. Allow time to soak up the juices before serving.

10. Sit back and marvel at your skills.