Carving a Turkey With Daniel Boulud  

By James Tarmy - 2013-11-23T00:24:50Z

Photograph by Mimi Ritzen Crawford for

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How You Slice It

Next, it's vertical slices down to your lateral cut, making sure to sever each piece completely. Thickness is a matter of taste, but Daniel prefers the white meat sliced thin, the dark meat in thicker chunks. You should probably take his word for it.