Page 204 - Turkey Book from Meathead

of water in your outdoor oven, you can burn the back in a hurry.
Now it is time to move the bird to the cutting board or a platter. Pick a platter with a lip that will contain the copious juices. A lot of books say you should put a foil tent on the bird and rest it. Don't do it. This just makes the skin soggy. It does nothing to improve juiciness. Serve your meat hot and crispy. It will get more than enough resting as you move it from the cooker and while you carve.
If you are going over the river and through the woods with your bird, or if your bird finishes early, read about how to keep it hot with a faux Cambro.
17| Finishing the gravy. Carefully remove the gravy pan from the cooker. Pour the gravy through a strainer into a large pot or saucepan. Discard the solids. They have given you their all. Let it sit for about 10 minutes. Now taste the juice under the fat. It should be rich and flavorful. If you find the juice too weak tasting, bring it to a boil and cook it down a bit. Taste again and add salt only at the last minute. If you add salt and then reduce it, it will be too salty. We use the OXO Fat Separator. On the fat separator, when you remove the red plug, clear stock rises up the spout and when you pour, the fat gets left behind. If you don't have a fat separator, use a large spoon or basting bulb to remove most of the fat from the surface of the pot. You'll never get it all, so don't obsess.