My husband is typically carving the turkey right before we sit down. It always feels like a mad dash since he’s also making the gravy. I’m wondering if carving it maybe an hour before we dine will it still be moist?... (16 replies, last updated by DaisyM November 20, 2009)

My ex-brother-in-law used to carve a turkey in a manner that I have never seen before. He had learned the technique from an elderly Filipino man, and it was the greatest presentation: the meat was carved totally from the bone,... (2 replies, last updated by scott123 November 17, 2006)

a turkey to a party this Saturday night. Any suggestions on where I can buy a delicious fully cooked and carved (and reassembled) turkey this week? I know Deli Den in Hollywood does this and it’s terrific; but I was hoping... (4 replies, last updated by Suzyummy November 26, 2007)

I am craving the turkey sandwiches they served by the Beverly Hills Hotel pool when I was a wee child, with freshly-carved turkey, mayo and good-quality white bread. Since I’m not willing to experiment at the Polo Lounge,... (29 replies, last updated by maxzook August 24, 2008)

in the kitchen and then arrange everything back into a turkey shape on a beautiful platter. We carve off all the parts whole and then cut them into serving sizes – the breast, especially, is unbeatable this way. The job... (11 replies, last updated by Karl S November 22, 2007)

I retired my 10 inch carving knife because the tip kept bumping into things — turkey legs, salt shakers, etc. I now use an 8-inch Global carver that works very well. But I suspect a Forschner would be just as good at half... (9 replies, last updated by RGC1982 November 11, 2008)

There is a place on Avenue M and Nostrand, I believe, that is a fleishig take out, that has the best fresh roasted turkey that they carve off the whole bird. I think they may be Tov U Maitiv, but I can’t think of the name.... (0 replies, last updated by Daniel Shlomo Sayani June 22, 2006)

The turkey ends up looking so beautiful and then my husband just carves it in the kitchen as we make the mad dash to get the gravy done and everything on the buffet table. Does anyone actually show the whole turkey and then carve... (52 replies, last updated by DaisyM November 3, 2009)

I went to the Carving Station (Beacon and Tremont) for the first time this week. Tried the Carver Classic (ham, turkey, roast beef, greens, tomato, smoked chili mayo, on country white). It was perfectly executed. Each meat sliced... (12 replies, last updated by suslak615 August 7, 2008)

Has the carving station opened yet? web site says coming soon sounds like a great new place (23 replies, last updated by Gareth Keenan November 11, 2008)

My father always carved the meat in our house when I was growing up. When I married, my husband, like my father, took no part in cooking, but the first year I had him carve the turkey. Some people should not be trusted with knives. (6 replies, last updated by ironmom November 28, 2002)

I made roast beef tonight, and it was very tasty, but it just underscored the point that I have no idea how to carve roast beef. I don’t know how to carve a turkey either. I mean, ok, I can manage to get pieces off, but... (3 replies, last updated by George Topor August 20, 2005)

easily with an 8" carving knife, while a 14" granton slicer is going to be massive overkill for the occasional Christmas turkey (and will probably lop off a finger at some point due to its wiggly blade). Go to somewhere like Sur... (13 replies, last updated by rockfish42 February 25, 2009)

beautifully, nice brown crackly skin, and then I totally mangled it trying to carve it the way Keller suggests. Please help me learn how to do it his way. My normal method for carving a roast chicken is: remove legs, slice breast... (18 replies, last updated by lvsnyder September 17, 2009)

Just finished an excellent sandwich from Carve, the new lunch place on 8th and 47th. Take out only. Opted for the Pork San Juan, described in the menu as, "Crispy Pork Shoulder, Avocado, Shallots, Lime Juice Pickled Jalapeños on... (12 replies, last updated by floretbroccoli October 14, 2006)