After you pull the turkey out, let it rest for at least 30 minutes. I know, you’re starving. The family is circling the kitchen like zombies. But if you cut into it too soon, all those precious juices will run out and leave you with fluffy cardboard.
Cover it loosely with foil and let it chill out (figuratively, not literally). Use this time to make gravy from the drippings, or just stare lovingly at your creation. You earned this.
And please, for the love of all things savory, don’t carve the stuffing out while it’s hot. Wait until the bird rests. Otherwise, you’ll have stuffing that’s a beautiful mess—and not in a good way.
