Buzz
The way you cut your meat can greatly impact its tenderness. You can find a video explaining the science here, but in essence, cutting along the grain creates long muscle fibers that require more effort to chew, while cutting against the grain results in shorter muscle fibers, making it easier to chew. This applies to steak, pork, and turkey, which is why stock photos like the one above can be misleading in culinary terms.
The Correct Way to Slice Turkey Breast
Cutting the breast meat directly from the bird along the breastbone is a mistake. This method, known as slicing with the grain, leads to tough, chewy slices rather than tender ones. Turkey is one meat that truly benefits from extra attention to achieve its ideal tenderness.
Fortunately, it’s simple to make your turkey more tender and ensure it’s as easy to chew as possible. Begin by removing both breast meat lobes by running your knife along each side of the breastbone. Follow the bone carefully until each lobe can be removed in one whole piece. Place the lobes on a cutting board, then slice perpendicular to the grain. If you’re unsure about the grain direction, just flip the meat and observe which way the fibers are running—your aim is to cut them as short as possible. The thinner the slices, the easier the turkey will be to chew, leaving you (and your guests) satisfied.
