How To Carve A Turkey By Master Butcher Ray Venezia
4,328 views · Published 26 November 2014 · 6:18 · Indexed 8 November 2026
Channel: FOX 5 New York · 2014 · News & Politics
Ray Venezia is a third-generation master butcher. He says the most important thing to do when you're ready to slice your bird is to let the turkey rest for 15-20 minutes before serving. The meat will absorb back all the natural juices. Also, all you need is a five-six inch knife and a longer knife for slicing the meat later. You want to make the stuffing separately; you don't want to risk cross-contamination. You want to do the legs first. It allows the breast to keep cooling off. Hit the seam with the knife point and push down to the bottom. When you get to the bone, that's where you cut it off. Then you separate the drum from the thigh. Take the wing tip off. Take the skin off—you can put it back on the platter later. You don't want your knife to get caught on the skin. See the middle bone, use the top part of the knife and follow the bone to take it apart. Let gravity do some of the work. The breast meat comes off in one solid piece. Cut against the grain to slice the breast meat. You don't want it paper thin. Cut an 1/8th inch to a quarter of an inch thick. Serve.
