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

The opinions expressed by MNN Bloggers and those providing comments are theirs alone, and do not reflect the opinions of While we have reviewed their content to make sure it complies with our Terms and Conditions, MNN is not responsible for the accuracy of any of their information.