When you have carved enough turkey meat for the Christmas meal, allow the bird to become quite cold, then carve the surplus meat as soon as possible. Interleave large slices of meat with thin polythene or waxed paper and overwrap in foil. Cut small pieces of meat into cubes and slivers ready to use later for pancake fillings, fricassées and risotto. Tiny scraps can be chopped for filling sandwiches or vol-au-vent cases.