[sailfast]

Happily, my in-laws don’t complain when the turkey is juicy. I also smoke mine, spatchcocked on the grill each year and it’s always come out great. Hard to screw up with a good thermometer and two-zone setup. (The Amazing Ribs technique has been pretty fool-proof if tough to navigate on the website)

I’ve found carving it out of sight also means folks don’t see the juice / pinker sections until they hit the table. Maybe an option to avoid the whining and overkill cooking? :) Good luck.

[croutonwagon]

Yeah. I wish my kitchen setup was conducive to me being able to carve and rest it out of sight. But my house setup is basically all around the kitchen. Oh well, their loss.