1. Remove string from legs. Remove legs, one at a time, from carcass, carving in-between the joint that connects the leg to the main body.

2. The leg will pull away easily from the body. Set aside and keep warm.

3. Remove the wings, cutting through the joint that connects the wing to the breast.

4. Find the breastbone by feeling along the centre of the carcass with your fingertip.

5. Remove the breast meat by carving carefully down the side of the breast bone, then slice on an angle when the knife meets the wishbone at the front of the breast bone.

6. Remove the breast meat from the carcass, set aside and keep warm.

7. Pull the wishbone out and discard carcass or reserve for stock

8. Separate the thigh from the drumstick by carving in-between the joint that connects the two pieces.

9. Carve the breast meat into thick slices.

10. Arrange the carved turkey (and wishbone) on a serving platter and serve with stuffing and resting juices.