When the thermometer says 72°C, take the crown out immediately. Place it on a carving board, cover it loosely with foil, and let it rest for 20–25 minutes. I know. You’re hungry. But do this or I’m sending a turkey-related intervention.
Resting lets the juices redistribute. If you cut into it now, all that deliciousness floods out onto the board, and your meat becomes dry. We are not about dry meat.
Use this time to make gravy from the pan drippings. Just add a splash of stock, some flour, and stir like your life depends on it. It’s basically alchemy.
