1 . You can make turkey any time of year, which usually also means that there are turkey leftovers.

    1     They can be made into turkey sandwiches, and turkey vegetable soup, to name just a few. This year I cooked two turkeys so I would have leftovers to make use of.

If you have cooked your turkey in the past and it was dry, I’m willing to bet you either overcooked it or didn’t let it rest. You need a good thermometer.     2     Probe (探针) style is a personal preference. My Meater is Bluetooth enabled, and I can set it up on my iPad or iPhone; it will tell me how long I need and how long to rest.

Also, resting is so important when cooking meats. I have written about resting meat so many times. I will always lightly cover my turkey in foil and let it rest for 15-20 minutes at a very minimum. When you heat the molecules or cells, they begin to vibrate and move faster and faster.     3     Otherwise, all the moisture (水分) will leak. If you allow molecules to settle down and relax, the muscle tissue will keep that moisture, and when you cut into the bird, it will still be moist.

How hot you cook your turkey will also determine how moist it is. The temperatures I pull the turkey out of the oven at and when it is ready to cut are different. Proteins, will continue to cook even after you have removed them from the heat source, related to the molecules vibrating or moving rapidly.     4    

After you finish enjoying your feast, the delicately cooked turkey, you might have a lot of leftovers.     5     It feels comforting, because you can not only enjoy the soup but you’re using up the leftovers.