When your thermometer reads 165°F, take that glorious bird out of the oven. Now comes the real test of willpower. Let it rest for 15 to 20 minutes, loosely covered with foil. I know you’re hungry. I know it smells like heaven. But if you cut into it now, all those tasty juices will run out onto the cutting board, and you’ll be left with dry, sad meat. Patience, grasshopper.
Use this time to make a quick pan sauce. Pour off most of the fat (sorry, future you), add a splash of chicken broth and a squeeze of lemon, and scrape up the brown bits. That’s liquid gold right there. Pour it over the sliced turkey later, and thank me.
Southern Roasted Turkey Breast Recipe - The Soul Food Pot
