The image we all have in our heads of turkey carving-the Norman Rockwell painting-involves cutting slices off the turkey breast with the grain of the meat, which means tougher and stringier meat.
For moister, better-tasting turkey breast, you should actually remove the entire half of the breast before you start slicing it-just cut straight down the center like this, then follow along the breastbone, until you’ve completely removed it.
Then put it on a cutting board, and slice it crosswise in parallel slices-this way, you’re cutting across the grain of the meat. It’s a little less dramatic and more surgical looking than the traditional method, but it means your turkey slices will be juicier and more tender.
Get more tips, videos and recipes in our Thanksgiving Guide.