Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Give Your Turkey a Rest Before and After Roasting

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

After testing more than 18 turkeys for “The United States of Turkey,” we found that our juiciest turkeys had been allowed to sit for about an hour at room temperature before roasting.

This time out of the refrigerator allows the internal temperature of the meat to reach 165°F sooner as it roasts, before the outside of the turkey becomes dry. The muscle fibers also relax after being cold for so long, which results in meat that’s more tender.

After roasting, the turkey needs to rest before carving so its juice, forced to the center by the heat, is redistributed back into the meat. While it’s resting, though, some juice will inevitably run onto the carving board, which can be messy if you don’t have a board with a deep trench. We solved this problem by putting a paper towel ring around the turkey. To make one, start with a four- or fi ve-sheet length of paper towels and scrunch it into a snake. Wrap it around the base of the turkey and it will soak up that wayward juice and make cleanup a snap.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.