"“I don’t cut like a chef, I cut like a butcher,” said Ray Venezia, the meat director for the four Fairway markets, a third-generation butcher and one of the biggest turkey purveyors in New York City.
Instead of slicing the meat from the roast at the table, Mr. Venezia’s carving protocol calls for the biggest pieces, the breasts and the thighs, to be removed whole, then boned and sliced on a cutting board. “Trying to carve from the carcass is like trying to cut it off a beach ball: it’s all curved surfaces and it moves around under the knife,” he said. “Give me a flat cutting board any time.”
Roger Bassett, the owner of the Original Turkey in Reading Terminal Market in Philadelphia, uses the same method for the 30 turkeys carved and served at his store every day. “Cutting a turkey the traditional way, where you leave the meat on the bird and cut down, you can’t cut across the grain,” he said. “The pieces you end up with are all stringy because the fibers are long instead of short.”
Mr. Venezia demonstrated the method to me twice last week; I then tested it on two roast chickens, and met with howling success.
It is important to start with a turkey that has rested for at least 20 minutes; 40 is even better, so that the meat has firmed enough to cut cleanly. Mr. Venezia does not use a carving fork. (“Why pierce the meat more than you have to and let the juices run out?”) Instead, he holds the bird in place with one hand and uses the other for cutting. " NY Times
Do I carve the bird this way? No, but it sounds like a good idea. We wish you all a great celebration of this festive day first celebrated at Jamestown, Virginia. pl