Turkey Time: Upon removing the bird from the oven, should I wait 30 mns before carving it?

At least -- absolutely.

You see, when it's piping hot in the oven all the juices are like really hot and looking to escape.

Any cuts or holes you make in the turkey are just going to make exits for the juice, and they'll end up in the tray, not in the meat.

When you wait 30 to 60 minutes, the juices redistribute throughout and settle deep into the meat... so when you cut it, they don't gush out like that.

One of my biggest "Aha" moments in learning to cook turkey was learning this little scientific fact; I used to wonder why it was so juicy when it came out of the oven and I poked and cut it, and so dry on the table.

This was why-- I should have left it alone. After learning this, my birds were significantly moister.

I wouldn't wait that long.