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Once the bird has completed cooking allow 20 minutes uncocered to allow breast to cool. This will allow you to carve without the meat shredding to bits. The cooler it is aalowed to get the smoother the carving process will go.
You don't have to let it cool down before carving, but if you want, let it cool down for about 30 mins to where you can handle it. Then transfer to a plate and carve it.

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