The first piece of advice that butcher Ray Venezia has for carving the turkey is to carve it in the kitchen, not at the table. That should take some of the pressure off right away. In this New York Times video, Venezia walks us through step-by-step instructions as the camera catches the knife’s every move.  

Thumbnail image: Krypto

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.