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.
