Page 121 - Turkey Book from Meathead

If you don't want another gadget in the kitchen, you can lift a turkey with two wooden spoons. Just stick the handle of each into the front and rear cavity.
Many recipes tell you to cover the bird with foil when you bring it in. Steam trapped under the foil softens the skin. Resting to redistribute juices is a myth. This just allows the residual heat in the meat to overcook the bird. Take the bird o and start carving immediately.
Place the bird on a cutting board with channels that can hold the copious juices. Carve the bird and place the carved meat on a platter with a lip to contain the juices. Pour on some gravy. Take a bow and enjoy the applause.