I just arrived in Nevada for the family feast.Seems thing got canceled while in transit. I brought a 14# prime rib-eye. A sharp knife is what I prefer for carving. I also separate the breast from the carcass to carve. Kudos to those that brine! I recently started to dry brine instead of wet. Btw, the best turkey I cooked was a 14 pounder. Nuked to raw, 132* as I recall, then finished off on the bbq. edit: Hmmm, I wonder about spatchcocking a turkey?! I don't care for stuffing.