LET IT REST!
Resting is key to making any roast poultry dinner,
particularly a hectic one like Thanksgiving, both easier and
tastier. Resting allows time for the meat to relax and the
internal juices to redistribute themselves evenly throughout
it. Additionally, the slightly cooler temperature will cause
the meat’s juices to thicken considerably, making them less
likely to flow out of the bird when you carve it (for more on
resting, see here and here).
I let my birds rest until their internal temperature has
dropped down to 143°F or less. For a chicken cooked to
150°F, this will take between 10 and 15 minutes; for a 10- to
12-pound turkey, it can take over 30 minutes. But consider
that an added bonus: you’ve now got an extra half hour to
do things like deglaze your pan drippings, heat up your
casseroles, have a cocktail, and make whipped cream to
cover up the fingerprints you left on the pumpkin pie.
WHAT ABOUT FLAVOR?
To be perfectly frank, 90 percent of the time I roast a
chicken, I rely on salt and pepper alone—if you’ve got
yourself a really great chicken, its flavor should speak for
itself. But what if you want to add a little extra something to
it?
Here’s the good news: once you have the basic roasting
techniques down, adding flavor is as simple as a good rub
or some herbs applied before cooking; the actual cooking