You pull the turkey at 155°F (or 165°F if you’re a rule stickler). Now what? Do you carve it immediately? NO. That would be a crime. You let it rest for at least 20 minutes. Tent it with foil. Let it relax. It’s been through a lot.
During resting, the juices redistribute. The muscles stop clenching. The temperature climbs those final degrees. If you carve early, all the juice runs onto the cutting board. Then you cry. I’ve cried. It’s not pretty.
Set a timer. Walk away. Drink the wine you’ve been saving. The turkey will be fine.
