Leftover Turkey Ideas | 6 Easy Recipes

Re: How to carve a turkey + WRONG: Removing the entire breast will encourage drying-out of the white meat unless you are prepared to wrap/contain the un-served portion immediately, and this approach makes carving along the lay of the muscle fibers, following their overlying nature extremely difficult. Whether still on the carcass, or on the platter, carving normal (right angle) to the muscle pattern will produce very dry unappetizing, fragmenting white meat and will prevent having nice thin, moist slices, which, by the way, are excellent for sandwiches, later. Best to carve upward, toward the central breast bone, following the flow of the fibers which allows maintaining slice thickness desired and will leave the uncarved white meat on that carcass where its moisture will be retained. Try it. You will, at last, have palatable white meat!