And thus America? Was there a dinner table in the land where someone did not say "Did you see that New York Times article about how to carve a turkey?" Here it is. Its supposed virtue is that it recognises the fact it's difficult to carve a roast turkey in situ on the plate. But, in a concession to the soft bigotry of low expectations, it therefore recommends breaking off the key bits of the turkey and "carving" them into large steak style "slices".
It's accurately described as a "butcher's method" because indeed that's why a butcher is behind the raw meat and not the delicatessen counter -- he's not a slicer. So you end up with what one fellow diner described as resembling halibut steaks -- minus the flavour. More fundamental is the failure to recognise that turkey doesn't actually have that much that flavour, and thicker slices of it just means more bulk that needs to be accessorised. The traditional thin slices works because the fork can be loaded up with cranberry, spuds, and whatever other sauces the chef has cooked up.
If we take this method to its logical conclusion, then what's the point of smoked salmon slices, since they're also difficult to do? Coming soon, one speculates, the sushi bagel with cream cheese.