Picture this: You’ve just extracted a beautiful roast from your oven and you’re ready to eat. You start to carve, and juices flow from your cutting board, flooding your countertop and creating a big, unsanitary headache.
Delightful for your pet if you have one. For you? Not so much.
Freely flowing meat juices are frustrating and yucky but thankfully, avoidable! Here are our three tips for avoiding a countertop mess when cooking large roasts, especially Thanksgiving turkey.
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Tip #1: Please, Rest Your Roast
Resting the meat gives the cells that make up its musculature time to relax and reabsorb the moisture they lost during the cooking process. This ensures that moisture reaches your plate rather than flooding your countertop. (It also finishes the cooking process during this time.)
We recommend resting your Thanksgiving turkey for at least 45 minutes. Don’t cover it with foil, either. Don’t worry! It won’t get cold, and leaving it uncovered helps the skin stay crispy.
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Tip #2: Make Your Own Carving Board
Tip #3: Consider Investing in a Carving Board
I have our winner and use it all the time. I love that it’s not overly large, but sports a deep trough that catches every bit of juice as I carve. One side also has a large divot that perfectly fits a turkey or chicken but doesn’t obstruct my knife. It’s not too heavy, so it’s easy to handle, and it fits in my sink for simple cleanup.