Every time I cook a roast/turkey etc. I battle with the need for it to "rest". I like my meat hot (easy boys) and by the time I rest it, it seems too cool to me. I like Ina's turkey idea, but what about beef, etc.
Resting your meat
- Thread starter cuffs054
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All roasted proteins should have a rest. If you cut into a steak, roast or even a turkey as soon as it comes out of the oven, you'll loose a good amount of the juice that's still circulating inside. A rest of anywhere from 5 minutes to up to 15 or 20 for a turkey or beef gives all those juices time to settle back into the meat. Loosing the juice means you're loosing the flavor. Who wants that?
I'm doing an Ina chicken recipe tonight since I'm alone and the recipe calls to tent it and let it rest for 10 minutes before carving.
I know other's will chime in!
I'm doing an Ina chicken recipe tonight since I'm alone and the recipe calls to tent it and let it rest for 10 minutes before carving.
I know other's will chime in!
Yeah, tear off a sheet of foil and put it loosely over the piece of protein while it rests. You can drape a towel over the foil if you need to tuck it in while it rests and your kitchen is cold.
Ina always rests all meats on her show.
You sneak!
But yes, I do think meat should be "rested" before serving. Everyone loves a big piece of juicy meat.
But yes, I do think meat should be "rested" before serving. Everyone loves a big piece of juicy meat.
I roasted two 7 lb. turkey breasts today and I tented them with foil and let them rest for 40 mins. before I carved them I lost almost no juice at all and the turkey was still piping hot and very juicy. I roasted them for 2hr, 45 mins to a temp of 170F. I had plenty of drippings to make gravy and there was so little fat I had to add about 3 tbs of butter.
Eddie
Eddie
Another great reason for resting meat is that if you want your meat to be say 160, you can remove it from the oven at 150, tent it and let it rest and in 20 minutes or so it will be 160. It's called "carryover cooking." The temperature will continue to rise as the meat rests. My cornish game hen tonight came out at 150 and with 15 minutes rest was perfectly 160.
Carryover cooking happens in everything you cook! Turning off the heat doesn't mean the item stops cooking!
Carryover cooking happens in everything you cook! Turning off the heat doesn't mean the item stops cooking!
abcomatic
Well-known member
I cooked a 16.5 lbs. turkey today at 325 degrees for 4 hours. I took it out of the oven and let it rest for 20 min. which i covered with tin foil. It sliced wonderfully and while that was resting, managed to get everything on the dining room table. It all turned out well and was juicy.
vacerator
Well-known member
about 7 minutes
rest allows the juices to settle, and not run out too much when you carve into it.
It will still be plenty warm.
I'm at a loss for any other advice this morning. It all seems to have been covered well above.
Hope everyone enjoyed their holiday, and enjoys the weekend.
rest allows the juices to settle, and not run out too much when you carve into it.
It will still be plenty warm.
I'm at a loss for any other advice this morning. It all seems to have been covered well above.
Hope everyone enjoyed their holiday, and enjoys the weekend.
user 3941
Well-known member
Yes, good idea to prevent chaffing.
Oh, wrong meat? :-D
Oh, wrong meat? :-D
vacerator
Well-known member
Hahahahah!
Hillarious! I use O'Keefe's cream on my heels when they chafe, and Lubriderm on other areas.
I hear Abolene is good too, and that some prefer a more mechanical type of tenderizer. Ouch?
Hillarious! I use O'Keefe's cream on my heels when they chafe, and Lubriderm on other areas.
I hear Abolene is good too, and that some prefer a more mechanical type of tenderizer. Ouch?
The turkey came out great!
Nothing beats a roaster for these things.
I'm aware of the irony that I don't eat meat, but cook it. I used a roaster bag, as usual.
Instead of stuffing, I just throw in an organic lemon, sliced in quarters and a really tart red apple.
Let it rest for 20 minutes. I don't know that one needs the full 20 minutes, but my mom always has and her roasts and turkeys always come out perfect, so I give them 20 minutes, too.
Nothing beats a roaster for these things.
I'm aware of the irony that I don't eat meat, but cook it. I used a roaster bag, as usual.
Instead of stuffing, I just throw in an organic lemon, sliced in quarters and a really tart red apple.
Let it rest for 20 minutes. I don't know that one needs the full 20 minutes, but my mom always has and her roasts and turkeys always come out perfect, so I give them 20 minutes, too.
I used to always use the 20 min rule of thumb for resting time and always still lost alot of the jucie during craving. Then I either saw on a cooking show (I think Cook's Illustrated) or read somewhere to allow 30 to 45 mins resting time. I did this yesterday allowing 40 mins. and the turkey was still very hot and I lost maybe 1/4 cup of juice when carving. It worked for me. This also allowed ample time to heat the dressing and yams, make the gravy and mash the potatoes.
Eddie
Eddie
If 40 does it for you, then go with forty
It makes sense to me - I do two 12 pound turkeys instead of one 26 pound when it's my decision. Ditto roasts. I suspect the bigger the piece of meat, the thicker and longer, the more time it takes for the juices to redistribute after it's officially slipped out of the oven.
I love threads like this. They put a bee in the bonnets of the Imperial Queens and there's nothing they can do about it. We are talking about meat you like to eat, aren't we?
It makes sense to me - I do two 12 pound turkeys instead of one 26 pound when it's my decision. Ditto roasts. I suspect the bigger the piece of meat, the thicker and longer, the more time it takes for the juices to redistribute after it's officially slipped out of the oven.
I love threads like this. They put a bee in the bonnets of the Imperial Queens and there's nothing they can do about it. We are talking about meat you like to eat, aren't we?
