Monday, December 18, 2006

Turkey Tip #5 - Resting the Bird

This is the single most important tip but it's the easiest one yet. You MUST let the turkey rest before you cut into it. I mentioned it before but it bears repeating, it's that important. Once you take the turkey out of the oven and confirm it is done but either jiggling the leg or testing the temp with a themometer, move it to a cutting board or serving tray. COVER IT TIGHTLY WITH FOIL. It will stay warm for quite a while so don't worry. Keep it this way for A MINIMUM OF 20 MINUTES or up to 45 minutes. This is the best way to prevent your turkey from drying out. All the juices redistribute through out the bird and stay moist. It's easy so do it.

I thought I'd provide a before and after shot!


Tanya said...

I think I recognize that bird, and if it's the one I think it is, it was delicious!

The Gourmet Goddess said...

Yup, it's our American Thanksgiving day bird. And I concure, it was tasty!