On Sat, 24 Nov 2012 07:30:55 -0600, George Leppla
> wrote:

>
>
>I'm not sure about the liquid inside the turkey being absorbed back into
>the meat. If you look at the bottom of the turkey cavity, you have the
>spine and ribs, etc... very little meat to support any capillary action
>that would get moisture back into the breast.

Most of that liquid is indeed reabsorbed... that's the only reason to
rest any kind of meat... as meat cools is sucks up the available
moisture. Had I taken a picture 15 minutes later you'd not see any
liquid... I didn't take the second picture because I foolishly assumed
that people here had roasted poultry before.