After roasting, turkey should be allowed to stand for at least 15 minutes before carving.

After roasting, turkey should be allowed to stand for at least 15 minutes before carving.

• A. True
• B. False
• C. Only if rested for 30 minutes
• D. It should be carved immediately

Answer: (B)

Resting after roasting lets juices redistribute within the meat and allows any carryover cooking to finish, giving moister, more evenly cooked slices. For a whole turkey, the usual guideline is to let it rest about 20 to 30 minutes (larger birds toward the longer end) under loose foil. Carving immediately or after too short a rest causes juices to spill out when cut, leaving drier slices. Saying it should stand for at least 15 minutes underestimates the typical rest time, which is why this statement isn’t accurate.

Resting after roasting lets juices redistribute within the meat and allows any carryover cooking to finish, giving moister, more evenly cooked slices. For a whole turkey, the usual guideline is to let it rest about 20 to 30 minutes (larger birds toward the longer end) under loose foil. Carving immediately or after too short a rest causes juices to spill out when cut, leaving drier slices. Saying it should stand for at least 15 minutes underestimates the typical rest time, which is why this statement isn’t accurate.