Just a note on this subject, 5 mins is not really enough time in the meat juice "department" especially if you are cooking and carving a large roast of meat (turkey, pork, beef, lamb, chicken)
A good sized roast should "rest" for at least 15 to 20 mins before carving to allow the juices to completely settle back into the meat properly.
One of the biggest reasons for "dried out" roasts is the lack of time given the meat juices to "rest" back.
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