This is, admittedly, a rather obscure subject, but I've been reading all the turkey posts starting to show up now, and started to wonder. I used to slice the breast the traditional way...... large slices across the breast. After seeing something a bit different (on FoodTV probably) I tried removing the breast whole and slicing down at an angle as you would a duck breast (or a tenderloin, I guess).
I like this method, but it is non-traditional and the family seems to think it's sortof 'sacreligious' in a way. I was wondering if there's a preferred method that has to do with the bird (ie- grain, etc.) and not tradition.