IamA butcher with more than 30 years of experience here to answer your questions about meat for Thanksgiving or any time of year. AMA!
I'm Jon Viner, a longtime UFCW union butcher working at a store in St. Louis Park, Minnesota. I can tell you how carve a turkey the French or the American way, how to stuff and cook your turkey, how to sharpen your knives, or how to properly disinfect your cutting surfaces. (You're probably doing it wrong!) Check out my video on how to carve a turkey here. I’ve also made UFCW videos explaining how to break down a whole chicken or sharpen your knives. Also happy to answer any other questions you might have about my favorite topic – meat and eating it – or about how to find a good job that you’ll want to stay in for 30 years like me (hint: look for the union label). Ask me anything!
(Also, some folks from my union are going to be helping me answer - I'm great with meat, not so much with computers!)
UPDATE: WE DID 2.5 HOURS OF FUN! MY WIFE WANTS TO WATCH DR. PHIL NOW, SO IT'S TIME TO GO. I'M SO FLATTERED THAT EVERYBODY CAME OUT. IF YOU EVER GET TO MINNEAPOLIS LOOK US UP.
EDIT: So flattered about all the interest, thank you all. I wanted to put up all the videos I've done here in case anyone is interested:
How to Sharpen Your Knives: https://www.youtube.com/watch?v=l1pW63E8zOA
How to Carve a Chicken: https://www.youtube.com/watch?v=9NcSxGVWifM
How to Carve a Turkey: https://www.youtube.com/watch?v=gOs_xyukjtY