It’s common practice to remove food straight from the oven, and slice and serve it while it is piping hot. If that food is meat or poultry, you are not doing your dish any favors.
When you cut into the meat right away, the juices flow freely onto the cutting board. Once the meat has had time to rest, the juices redistribute into the meat, leaving it moister and more flavorful.
When you take the meat or poultry from the oven, cover it loosely with aluminum foil and let it rest for about 10-20 minutes. The foil should keep it warm, as the juices settle.
Be aware that the food will continue to cook slightly as it rests. For rare meat lovers, be sure to remove it from the oven a couple of minutes sooner than usual to allow for the extra resting time.
Try this next week with your Thanksgiving turkey and see how much of a difference it makes.
Stuffing should be taken out of the turkey right away, so if you are going to let it sit, be sure to remove it to a serving dish immediatly.
photo: Glasshouse Images
Check us out at indigojonesnyc on instagram.
Want to see what we have been pinning? Take a look at our Pinterest page!
Tweet along on Twitter.
To keep up with the latest, show us some “like” by liking our Facebook page