Help! Planning to make Erin's Slow Roast Turkey on T-Day, and hoping to do as much prep as possible- how long can the cooked turkey sit at room temperature after cooking before the broil? Should it be covered? Or just refrigerated? If so, I'm assuming it needs to be brought to room temperature again before the second roasting.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)