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.