Resting Meat

Whether roasting or grilling your chicken, turkey, pork, or beef, allowing meat to rest at room temperature is a super important step in the cooking process.  Not only have you been countlessly reminded to rest meat after it's done cooking (allowing redistribution of juices back into the meat for maximum moistness, not to mention it's way easier to slice because the muscle fibers have been "relaxed"), meat must also rest at room temperature prior to cooking, allowing it to come close to room temperature, ensuring even cooking.  As long as the meat is fresh, do not worry about setting raw meat out at room temperature (but never, ever in the sun or very warm temperatures as it's prone to potentially dangerous bacteria.  Room temperature only!).  Be mindful of how long meat sits out, as smaller pieces will obviously need less time.

Beef Steaks:  1 pound, 1(+)-inch thick, steak about 1 hour prior to cooking and 5 minutes after cooking (tented with foil to keep warm)

Slow Roast Pork Butt or Shoulder:  3 to 6 pounds about 1½ hours prior to cooking and 45 to 60 minutes after cooking (tented lightly with foil to keep warm)

Whole Chicken:  4 to 8 pounds about 1¾ hours prior to cooking and at least 20 to 30 minutes after cooking (tented with foil to keep warm).

Whole Turkey:  17 to 20+ pounds about 2½ to 3 hours prior to cooking and at least 2½ hours after cooking (yes, because it's a big bird - and tented with foil to keep warm)

Resting meat prior to and after cooking is very, very important.  I have much too often learned the hard way.  Meat dishes are the highlight of the meal, not to mention the most expensive ingredient on the table, so don't take any shortcuts and do it right the first time!