Why is it crucial to rest meat after roasting, and for how long?

Question

Understand why meat needs resting time after roasting and how long to wait.

Answer 1

Resting meat after roasting is crucial because it allows the internal juices to redistribute throughout the meat, resulting in a more tender and juicy final product, and typically lasts 10-20 minutes for a whole chicken or small roasts, and 20-45 minutes for larger cuts.

Detailed Explanation:

When meat cooks, its muscle fibers contract, pushing the internal juices towards the center. If you cut into the meat immediately after removing it from the oven, these concentrated juices will gush out onto the cutting board, leaving the meat itself dry and less flavorful. Resting the meat allows its internal temperature to continue rising slightly (a phenomenon known as 'carryover cooking') while the muscle fibers relax. As they relax, the juices, which were forced to the center, are reabsorbed and redistributed throughout the entire piece of meat. This redistribution ensures that every bite is moist, tender, and flavorful. The duration of resting depends on the size of the roast: smaller cuts like steaks or chicken breasts benefit from 5-10 minutes, a whole roasted chicken or small roasts (1.5-2 kg or 3-5 lbs) should rest for 10-20 minutes, and large roasts such as turkey or prime rib require 20-45 minutes, or roughly 10 minutes per pound.

Pro Tip:

Tent the resting meat loosely with aluminum foil to keep it warm without trapping too much steam, which could soften a crispy skin.