Q: If I carve the Thanksgiving bird several hours, maybe even half a day, in advance, will the meat dry out? Also, what's the best way to reheat so that it isn't dry? (Before you point it out - yes, I know I shouldn't even be thinking of carving it in advance. But I am, for my own good reasons - just asking for advice.)
A: after you cut up the turkey, put the meat back in the pan in its juices and cover it. that will keep the meat moist. when you reheat it just pop back into the oven on low or if your in a hurry on 300 for a half an hour or so.