29 People Who Are Worse At Cooking Than You

Giving the meat a bit of cooling-down time after it’s cooked helps to re-disperse the juices back into the meat. Be sure to allow enough time to for a resting period. For smaller cuts like a steak or chicken breast, five minutes or so is adequate. However, for a large turkey or a rack of lamb, 20-30 minutes is required. Cover loosely with foil to keep the food warm, and set aside until ready to carve.