So, why is it that some chefs and cookbooks swear by letting the turkey come to room temperature before roasting? Is it just a myth, or is there some science behind it? Let's dive in and find out, shall we?
It turns out, letting the turkey sit at room temperature can actually help it cook more evenly. You see, when a turkey is straight out of the fridge, the cold meat can cause the outside to cook too quickly, leading to a dry and overcooked exterior. Meanwhile, the inside might still be a bit undercooked - not exactly what you want for your holiday feast!
