How to Carve a Turkey

In 2007, The Times asked Ray Venezia, a butcher and then the head of the meat department at Fairway Market, to demonstrate how to carve a Thanksgiving turkey.

Readers who watched the video before carving their own birds have sworn by his method — removing the legs and thighs whole, followed by the breasts, and then slicing them (not too thin) to serve.

Here, Mr. Venezia presents an updated take on the technique.

Related Posts

Leave a Reply

Your email address will not be published.

%d bloggers like this: