We have had so many queries from customers keen to improve their carving skills for their roast turkey dinner that we thought it was high time for our Head Chef to demonstrate how he does it. In this video, Stefan shows us how to carve one of our Free-Range Loué Bronze Turkeys, but the approach remains the same for any roast poultry, be it chicken, duck, goose, guinea fowl, or even game birds. The result is a serving dish full of prime, tender, even slices of meaty breast and thigh meat, alongside neat drumsticks. This method is efficient and economical, as there is far less meat to ‘pick’ from the remaining carcass before boiling it up for soup or stock.