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Carving up a turkey on Christmas day can seem like a daunting task. Cutting up and serving such a large bird can be tricky - but an expert has shared simple tips to make the task easier. Turkey farmer Tom Copas’s family has been breeding free-range, high-welfare Copas turkeys in Berkshire for more than 65 years – for his carving tips. Resting the meat for at least 30 minutes out of the oven to relax will get your carving off to a good start - frees up the oven to get your roast potatoes finished off, Copas advised. And ensure your knife is sharp, as having it blunt can be dangerous and “makes a real mess.”

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