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The Carve

Butchers before we were farmers....

...our family have more than 50 years butchering experience and if you follow our tips for serving your Christmas turkey & Goose, carving will be a dream.

Whole Bronze Turkey or Goose

  • First and foremost you need a strong, sharp knife.
  • Hold the wing by the tip and cut it at the mid section.
  • Hold the leg by the end knuckle and cut through the skin between the leg and the body then twist off and repeat for the other leg.
  • Slice dark meat from leg and wing.
  • Using the knife’s tip cut along the breast bone, keeping the knife close to the bone, until the breast is removed.
  • Repeat steps 1-3 for the other side of the bird.
  • Slice the breast to suit.
Arrange the meat on a platter and pour the hot cooking juices over the sliced meat.
Allow the meat a few moments to soak up all the lovely juices before serving.


Cooking Guidelines...

Cooking Times ...