We do a turkey breast and carve it in the kitchen and bring the goodies out on a platter to the table. And it always makes a mess, even though I let the turkey rest, there’s still turkey juice going everywhere as I cut it up.
I had a flash yesterday. (Doesn’t happen often!) I have baking sheets that have a lip on them that is about 3/4″ high. I have a cutting board big enough for the turkey breast that still fits within the baking sheet. Result: The turkey juice that runs off the cutting board is caught by the baking sheet instead of running all over the kitchen counters!
After carving about 1/2 of it (that was more than enough for dinner and a couple midnight sandwiches) I took the remainder and just put the entire thing in one of those GIANT Ziploc bags to put in the fridge. That way, I can carve the rest of it today when it is cold (and easier to cut up – I don’t know about anyone else, but I have trouble with the meat shredding when I cut it when it’s just out of the oven) and it was one less thing to need to do last night when I was in a turkey food coma.
Tags: Carving, Good Ideas, Leftovers, Storage, Turkey
One thing you should remember is the following. Every kitchen should have at least two or more cutting boards. We recommend that every kitchen has a minimum of two boards, one for fruits, fresh vegetables, bread and food that can be eaten raw. The other one is for cutting raw meat, poultry and fish. This way, your risk of bacterial cross contamination is reduced.
Just my 2 cents
Allen
I think I have about 5 cutting boards of various sizes, so I’m covered!