I am cooking a 4lb 3-bird roast-Pheasant, duck, quail-for New Year. I usually roast to an internal temp of 165 with no problem. However, the last time I made it became tough. I only let it rest for 5 minutes. Should I have let it rest longer??
For those interested serving with:
port reduction sauce
sauteed wildmushrooms and chestnuts
roasted carrots and brussel sprouts