Now that we are all geared up to cook the turkey to a turn. Forget the Saturday Evening Post pictures of Dad carving the bird at the table, that’s for magazines and movies. Trust me, it makes a mess and there is hardly enough room at the dining table, not to mention the danger of doing this on a slippery platter.
To start you need a sharp carving knife and a sturdy cutting board on a large surface. The New York Times invited Ray Venezia, master butcher and Fairway Market meat consultant, who demonstrates how to carve and plate the turkey.
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