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You can use this method for any bird you want to carve up. Use it for turkey, chicken, duck, goose, qual, etc.
Cover the Turkey with a foil tent right after cooking for 20-60 minutes before carving. This will help distribute the juices evenly in the meat.
Use a sharp knife like a boning knife, utility knife, or illustrated here is an electric knife for carving the turkey.
When carving the turkey take off the turkey breast meat first. Slice white meat (turkey breast) across the grain for a more tender piece of meat.
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