What is the recommended standing time for poultry and roast prior to carving?

The recommended standing time for poultry and roast prior to carving is fifteen to thirty minutes. This duration allows the juices within the meat to redistribute evenly, which is essential for both flavor and texture. When meat is cooked and then carved immediately, the juices tend to run out, resulting in a drier product. Allowing the meat to rest means that when you do carve it, the juices are retained, leading to a moister and more flavorful dish.

Additionally, this resting period facilitates easier carving since the meat will have firmed up slightly, making it easier to slice neatly. The guidelines set forth in AR 30-22 underscore the importance of these techniques in food service, especially to ensure that meals served are of the highest quality.