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Old 11-28-2008, 09:44 AM   #11
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You remove the entire breast from the bird, Pacanis, and then slice it across the grain.
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Old 11-28-2008, 09:51 AM   #12
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Quote:
Originally Posted by Constance View Post
You remove the entire breast from the bird, Pacanis, and then slice it across the grain.
Really.... I can't say that I ever noticed anyone in my family doing it that way. It seems the carved meat came directly from the bird, unless they were breaking apart the legs into pieces of dark meat. Then they would separate the legs from the carcass and cut/pull them apart. Maybe that's why I grew up liking the dark meat better
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Old 11-28-2008, 11:20 AM   #13
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I always remove the breast and slice that way. gives a nice portion. However, evn buying free range birds fresh etc etc. and animal is "unpredictable" One year my turkey obviously was a barnyard big shot, lifting weights etc and is quite "firm" while another year I get the couch potato and it is very tender. Same can happen with chicken beef pork and lamb too.

If ya cook it right and it tastes good, and the stuffing is good and the gravy ... I can take a little chew happily.
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Old 11-28-2008, 11:34 AM   #14
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I read / saw someplace where it was suggested to remove the entire breast aws one, lay on a plate and cut what would then be across the grain. that is what I did and it worked well.

AC
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