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How to Slice Leftover Turkey for Sandwiches and Meals
What's the best way to slice leftover turkey? Take the meat off the bone while it's still slightly warm, refrigerate it in large pieces, then slice the cold breast thinly across the grain when you need it. Cold turkey is firm and slices far more neatly than warm. Our pick is the Dalstrong Gladiator 12" Slicing and Carving Knife ($99), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. The long, narrow blade cuts deli-thin slices from a whole breast half in single strokes, with no shredding.
The day after a holiday, leftover turkey is the gift that keeps giving. A little knife work turns it into great sandwiches, soups and salads.
The leftover plan
- Carve off the bone soon after dinner. Food safety guidance from the USDA is to refrigerate leftovers within 2 hours of cooking. Remove the meat from the carcass so it cools quickly and fits in containers.
- Keep the breast in big pieces. Whole breast halves stay juicier than pre-sliced meat.
- Separate dark meat. Pull thighs and legs into chunks for soups, casseroles and tacos.
- Save the carcass. It makes excellent stock.
- Slice cold, as needed. Slice only what you'll use so the rest stays moist.
How thin to slice
| Use | Thickness | Tip |
|---|---|---|
| Sandwiches | Very thin, 1/8" or less | Stack several slices for tenderness |
| Plated reheats | About 1/4" | Reheat covered with a splash of broth |
| Salads and wraps | Thin strips | Slice, then cut across into strips |
| Soups and pot pie | Bite-size cubes | Dark meat works especially well |
Slicing technique
Set the cold breast half on a board skin side up. Find the grain, which runs lengthwise along the breast, and slice across it. Start each cut with the heel of the blade and draw the knife toward you through the meat in one long stroke. For really thin slices, keep the meat cold and let the length of the blade do the work. Steady the breast with a carving fork ($79) or your flat palm on top, fingers clear.
Storing and reheating
Store turkey in shallow, airtight containers in the fridge. The USDA advises using cooked leftovers within 3 to 4 days, or freezing them for longer storage. To reheat without drying it out, lay slices in a covered dish with a little broth or gravy and warm gently in the oven, or heat in a covered skillet. Reheat leftovers to 165°F.
Leftover ideas
- Classic turkey sandwich with cranberry sauce and stuffing
- Turkey and rice soup with stock from the carcass
- Turkey pot pie with leftover vegetables
- Turkey tacos or enchiladas with dark meat
Need the main event first? See how to carve a turkey and how to carve a turkey breast.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Slicing & Carving Knife 12", Gladiator Series, NSF Certified ($99). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For thin, even slices.
Meat & Carving Fork 7", The Impaler ($79). Steadies the breast as you slice.
FAQ
What's the best knife for slicing leftover turkey?
A long slicing knife. The Dalstrong Gladiator 12" Slicing and Carving Knife ($99) cuts thin, even slices from a cold breast.
Is it better to slice turkey cold?
Yes. Cold turkey is firmer and slices thinner and neater.
How long is leftover turkey good for?
The USDA advises 3 to 4 days in the refrigerator, or freeze it for longer.
Should I store turkey on the bone?
No. Remove the meat so it cools quickly and stores efficiently.
How do I reheat turkey without drying it out?
Cover it with a splash of broth or gravy and warm it gently to 165°F.
