Once the thermometer screams 165°F, you will be tempted to carve immediately. Resist. Cover the turkey with foil and let it rest for at least 30 to 45 minutes. This is not a suggestion; it’s the law of physics. During rest, the juices redistribute, turning your turkey from a dry apology into a moist victory. If you skip this, you might as well serve a Thanksgiving-themed beach towel.
And if everything goes wrong? Order pizza. Nobody remembers the turkey; they remember the stories about the turkey. A 20-pounder is an adventure. Enjoy the chaos, drink the wine, and set your oven timer for a 5-hour countdown. You’ve got this. Probably. And if not, at least you’ll have a funny story to tell at the café next week.
