Can You Leave Turkey Uncovered In Fridge?

Planning Thanksgiving often starts with the turkey. Hosting it for the first time was a bit tricky for me. I had checked through the internet and cooking books for the best recipes and was ready for the task.

I couldn’t understand why many cookbooks called for the uncovered turkey to be left in the fridge overnight or longer. Is doing this going to cause cross-contamination issues?

Is there any method I can use to avoid leaving it uncovered? My wife is vegetarian and will most likely have problems with an uncovered bird in the fridge.

If you are facing these dilemmas as I did, then worry not. I will answer some of these questions and give tips to make your Thanksgiving successful.

Can You Leave Turkey Uncovered In Fridge?

You can leave a turkey uncovered in the fridge for at least one day to help dry out the skin for crispier cooking.

Dry-brining renders the turkey skin extra crispy as the turkey rests uncovered in the fridge, the skin dries out, allowing it to crisp beautifully in the oven. Additionally, dry-brining ensures that the turkey meat is penetrated with seasoning throughout.

When you dry-brine a bird, the salt draws out moisture from the turkey, causing the salt to dissolve. Once dissolved, the salt combines with those turkey juices and gets reabsorbed into the meat.

Along the way, the process breaks down muscle proteins, giving way to the most tender, moist, well-seasoned turkey you’ll ever taste, with no basting or buckets required.

What Is Brine?

A traditional water-based brine is a mixture of water, salt, sugar, and aromatics infused in turkey with moisture, seasoning, and flavor.

The mixture is brought to a boil and then cooled before placing your turkey for 24 hours. Brining gives the turkey an extra flavor, and the additional water provides the meat with moisture.

How long should I brine my turkey?

Brine your turkey for 8-24 hours. If you allow your bird to sit in the salt and sugar mixture for too long, the protein can begin to break down, making the meat mushy.

Types of brining

Dry brining, or pre-salting, is rubbing salt and seasonings directly onto the meat and skin, then letting the meat rest in the refrigerator for some time before cooking. This method does not involve any water.

Wet brining requires soaking a turkey in a salt-water solution (herbs, spices, and aromatics can be incorporated, and sometimes other liquids like beer or molasses are added to the water) for several hours or overnight.

Pros and cons of wet brining

  • Pros: Moist, succulent meat, short brining time – just 12 to 24 hours
  • Cons: Skin tends to be less crisp than dry brining. The process requires lots of dedicated fridge space.

How to prepare a Turkey with a Wet Brine

Step 1: Add brine to a large container

  • Add the brining mixture (1 tablespoon of kosher salt per quart of liquid) to a large container to hold the brine and the turkey.
  • Flavor the brine with 1 to 2 cups of juice, beer or spirits,
  • Add herbs and spices.

Step two: Add the turkey to the brine.

  • Submerge the turkey and transfer the container to the refrigerator for 12 to 24 hours.

Step three: Rinse and dry the turkey.

  • Remove the turkey from the brine, rinse it inside and out with cold water
  • Pat it dry.
  • Place the uncovered turkey in the fridge for up to 1 day so the skin dries and becomes crispier in the oven.

How Does Dry Brining Work?

Rubbing the salt on the meat draws out meat juices through osmosis. Then, the salt dissolves into the juices, turning them into a “natural” brine even though no liquid has been added.

After some time, the seasoned juices are reabsorbed into the meat and break down tough muscle proteins, making the meat tender and juicy. The meat’s size determines the need for the brine to settle and be effective.

How to Dry Brine a Turkey

Ingredients

  • Three tablespoons 
  • 1 1/2 teaspoons  (dried herbs)
  • 3/4 teaspoon  (freshly ground black pepper)
  • 1 (14-16 pound) thawed whole turkey

Equipment

  • Small bowl
  • Measuring spoons
  • Cutting board
  • Large-rimmed baking sheet or roasting pan

Step-by-step process

1. Mix the dry brine. 

  • Make the dry brine. Mix salt, pepper, and dried herbs in a small bowl

2. Prepare your turkey

  • Remove the turkey from the wrapper and place it on a chopping board.
  • Remove the turkey from the packaging, and remove giblets, neck, and plastic cages or pop-up thermometers.

3. Pat the turkey dry. 

  • Pat the outside of the turkey dry with paper towels. (before you proceed, if you plan to spatchcock your turkey, this will be the appropriate time.
  • Be sure to swab the whole turkey (both inside and outside) for the salt to draw out the moisture locked within the turkey muscles so as not to get lost in any residual wetness left over from the grocer’s packaging.

4. Loosen the skin. 

  • Use your hands to loosen the skin over the breast, separate it from the meat, and ensure you break through the thin membrane between the skin and breast while leaving the skin intact.
  • Loosen the skin over the meaty part of the legs.

5. Season the meat cavity and meat.

  • Use kosher salt for a brine, which is not an acceptable table salt. The size and structure of kosher salt crystals are designed expressly for this purpose
  • 2–2½ tsp. of Diamond Crystal kosher salt per pound of turkey, or 1–1½ tsp. Per pound of Morton kosher salt. (For a 14-lb turkey serving about ten people, that’s ½–¾ cup Diamond Crystal or 5–7 Tbsp.)
  • Sprinkle two teaspoons of the salt mixture into the cavity of the turkey.
  • Rub another two teaspoons of the salt mixture into the meat of the legs (under the skin).
  • Rub four teaspoons of the salt mixture into the meat of the breasts (under the skin).
  • To speed up the brining process, gently loosen the skin from the flesh and rub the salt directly on the meat, but only if the bird is completely thawed.
  • Some dry-brine recipes call for adding white or brown sugar to the salt to infuse the meat with sweetness and help the skin turn golden in the oven. Your sugar measurement should equal about ¼ of your salt measurement; for a 14-lb turkey, that’s about 2 Tbsp. Sugar.
  • You can add aromatics like finely grated citrus zest or spices (black pepper, crushed fennel, mustard, or coriander seeds, sumac, juniper berries, and red pepper flakes) to the mix too.

6. Sprinkle brine all over

  • Rub the salt mixture into the meat, under and over the skin, and inside the cavity.

7. Tuck the wings back. 

  • Bend the wings back and tuck under the breast.

8. Refrigerate

  • Place the salted turkey on a wire rack set inside a rimmed baking sheet, and refrigerate uncovered for 1 to 3 days (to catch any liquid that drips off)
  • If having a raw, uncovered turkey in your fridge for a couple of days freaks you out, you can loosely cover the bird with plastic wrap or put it in a turkey brining bag.
  • For the crispiest skin, though, you’ll want to uncover it for at least the last 6 hours before cooking.

9. Don’t rinse it.

  • After a few days, the salt will have done its job. There’s no need to rinse the bird because there shouldn’t be any salt residue on the outside of the skin.

10. Cook the turkey

  • Choose your favorite method — roasted, grilled, or deep-fried.

Tips and tricks for dry brining the turkey

a) Type of turkey

Preferably use a thawed turkey because you can separate the skin from the meat for more even seasoning. It is also possible to use frozen turkey when dry brining. If your turkey’s label does not list pretreatment or added salt, you’re in the clear to dry brine.

b) Type of salt

Use a coarse salt to bring turkey. Use half the amount called for if you only have an acceptable salt.

c) For a smaller turkey, Brine proportions: 

Turkey is bought in various and dry brining will depend on their sizes. For every 5 pounds of turkey, you will need one tablespoon of coarse salt, 1/2 teaspoon of dried herbs, and 1/4 teaspoon of black pepper.

d) Fresh herbs

Instead of dried herbs, you can use one tablespoon of finely chopped fresh herbs (or one teaspoon per 5 pounds of turkey).

e) Plan for brining time

Give the meat time for brine to settle and tenderize the meat. Although you can cook a dry-brined turkey after one day, giving it three days yields a much more tasty bird.

f) Where to brine

Remove the skin from the meat to rub the brine directly into the meat and onto the skin. Place extra dry brine on the turkey breasts since they are thicker than the legs.

Hacks to prepare the best Dry Brine Recipe

Prepare the turkey ahead of time.

You can’t rush the process of preparing turkey. A turkey needs 1-3 days of brining so that the dry-brining can penetrate and settle in the meat.

Refrigeration

Place your dry-brined turkey uncovered in the fridge to dry out the skin and to make the crispy, golden brown skin on the turkey.

You can cover the meat loosely if you are worried that space in your fridge will be tight and other foods might bump up against the turkey, and you can pat the skin dry right before you cook it.

No sloppy water

For dry brine, mix the salt and spices, rub it on the meat, throw it in the fridge, and wait until you cook the turkey. For a wet brine, find a container big enough to hold a submerged turkey and place it in your fridge.

Do you leave the turkey to cool after the oven?

After removing the turkey from the oven, let it cool for 20-30 minutes before refrigerating. This allows the juices to redistribute throughout the meat and helps maintain its moisture, making it easier to carve.

Once the turkey has rested, you can carve and serve it. If there are any leftovers, it is best to refrigerate them within two hours of cooking to prevent the growth of bacteria and ensure food safety.

It would be best not to refrigerate a large hot turkey immediately after cooking. This can be a serious food safety hazard as the turkey’s interior may take too long to cool in the fridge, potentially making it unsafe to eat.

Which Turkey Should I Buy?

Knowing the best turkey to buy is very important. Check out the details below to determine which type is best for you, and head over to our Turkey Buying Guide for even more info.

1. Size

Go for smaller birds (under ten pounds) because they are more tender than larger ones and cook more evenly. If you are feeding a big crowd, cooking two smaller birds is better than one large one.

2. Basted or Self-Basting

These birds are injected or marinated with a solution of fat, stock, and spices, which increases the moisture in the meat but also can mask the bird’s natural flavor. You don’t need to brine these birds.

3. Free Roaming

These are birds that move freely in the outdoor space. They develop some muscle, leading to more robustly flavored and complex-tasting meat.

4. Kosher

These birds are killed, salted from the inside out, soaked, and washed. The salt draws out moisture from the meat, making the meat denser meat and full flavor. These birds are often more expensive than non-kosher turkeys and don’t need to be brined.

How Long Does It Take to Thaw a Turkey?

Allow the turkey to thaw for 24 hours (5 pounds). This means that for a 15-pound turkey, you need three whole days.

Place the turkey in the bottom of the fridge to prevent raw turkey juice from dripping down and causing contamination.

Put the unwrapped frozen turkey on a rimmed baking sheet or roasting pan and slide it into the cleared bottom shelf part of the fridge.

What to Do If Your Turkey Is Still Frozen

If you are in a hurry to thaw the turkey, submerge the wrapped bird in a cooler of cold water for 30 minutes per pound and change the water every 30 minutes.

Suppose it is a big bird, then roast but never fry a frozen bird. Cook it at a lower heat of about 325 degrees F for 50% more cooking time than you are accustomed to.

You want a lower temperature so the turkey doesn’t burn on the outside before it’s cooked through on the inside. Remove the turkey from the oven after about three hours of roasting, remove the turkey from the oven.

Remove the giblet bag, season the skin with salt and pepper, and brush it with butter, then return the turkey to the oven and start checking its internal temperature for about seven hours.

How to Tuck Turkey Wings

Tucking your turkey wings will prevent them from burning. Place the turkey breast-side up with the legs pointing towards you, turn the wings around so the tips point towards the front of the bird, and tuck the tips down underneath the turkey. The weight of the turkey will hold them in place.

How to Truss a Turkey

Trussing allows the breast and thighs to cook while giving the turkey a plump and appealing shape. Place the turkey breast side up with the legs pointing towards you.

Step 1: Place the twine.

  • Wrap the center of a long piece of twine around the neck once to attach it to the turkey.
  • You’ll now have two ends of string attached to the turkey’s neck.

Step 2: Pin the wings.

  • Draw each piece backward on top of the wings to pin them to the turkey’s sides.
  • Pull the ends together behind the breastplate and tie them in a knot.

Step 3: Cross and tie.

  • Now, cross the legs together, tightly wrap the twine around them twice, and tie it in a knot.
  • Cut off any remaining long ends.

How to Season a Turkey

Place the turkey in a roasting pan and sprinkle kosher salt and black pepper all over the turkey, inside and out.

Add flavor by loosely filling the cavity with aromatic vegetables such as carrots, celery, and onion. You can tuck fresh herbs below the breast skin and then brush the turkey with melted butter.

How to Roast a Turkey

There are various ways of cooking a turkey, from roasting pans and sheet trays to spatchcocks. Let’s look at some of them.

STEPS

Step 1: Preheat the oven

  • Adjust an oven rack to the lowest position and preheat the oven to 325 degrees Fahrenheit.

Step 2: Stuff the turkey

  • Fill the cavity loosely with stuffing for 1/2 to 3/4 cup per pound of turkey.

Step 3: Tent the seasoned bird with foil.

  • Place your dried-off, trussed, seasoned turkey, brushed with oil and resting in its roasting pan.
  • Put a layer of foil over the top of the roasting pan, which will shield the turkey from burning.

Step 4: Roast the turkey for 2 hours.

  • Using moderate temperature, roast the turkey all on its own without other sides in the oven.

Step 5: Remove the foil and bake the turkey.

  • Brush the turkey all over again with olive oil or butter.
  • Increase the oven temperature to 425 degrees F to make the turkey extra crispy turkey skin.

Step 6: Cook

  • For an 8 to 10-pound turkey, cook for 45 minutes until the juices run clear when you cut between the leg and the thigh.
  •  If you stuffed your bird, you’ll need to add more time because stuffing makes the bird cook more slowly. Ensure the stuffing reaches a temperature of 165 degrees F in the deepest part.

Step 7: Rest the turkey.

  • Remove the turkey from the oven and rest for 15 to 30 minutes.
  • Leave it tented with foil as it rests.
  • If there’s stuffing inside, leave it in the bird while it rests.
Roasting Instructions for All Turkeys:
  1. Preheat oven to 350°F. Place turkey breast-side on a rack in a large roasting pan, tuck wing tips under, and tie drumsticks.
  2. Roast until golden and internal temperature in thigh reaches 165°F (about 15 minutes per pound).
  3. Let rest for 30 minutes before carving. Optionally, whisk two tablespoons of reserved butter into the gravy before serving.

How Long Should a Turkey Cook?

The time taken for a turkey to cook correctly depends on the weight of the turkey and whether it is stuffed. For a pound bird, it will take about 20 minutes.

An 8- to 12-pound unstuffed turkey typically takes 2 3/4 to 3 hours to roast in a 325 degrees F oven. You will know your turkey is done cooking when an instant-read thermometer registers 165 degrees.

Where to Put a Thermometer when taking Turkey’s temperature

Use an instant-read digital thermometer to check the turkey’s temperature and know if it’s done cooking.

First, remove the turkey from the oven and close the door so no heat escapes. Leaving the door open can cause the temperature to drop and prolong cooking time.

Hold the thermometer perpendicularly and insert it in the meatiest part of the thigh. Ensure the thermometer doesn’t touch the bone because you can get an inaccurate reading.

Hold the thermometer until the numbers stop. Your turkey will be adequately cooked once the thigh meat registers 160-165 degrees F.

How to Make Turkey Gravy

Make the turkey gravy while the turkey is resting. Use the steps below.

Step 1: Preparation

  • Pour the turkey pan drippings into a fat separator or measuring cup.
  • If you’re not making the gravy in the roasting pan, you’ll want to deglaze the pan with some warm stock and rub up all the caramelized bits on the bottom.
  • Pour this through the fat separator, too.

Step 2: Decant the top layer

  • Remove the fat collected on top with a spoon.

Step 3: Create a roux.

  • Add turkey fat or butter to the roasting pan or saucepan.
  • Sprinkle flour over it in a 1:1 ratio of fat to flour.
  • Cook, stirring constantly, until the roux is light brown and fragrant.

Step 4: Gradually whisk in hot stock.

  • If you’re cooking in the roasting pan, rub the bottom with a wooden spoon to collect all the tasty caramelized bits on the bottom.

Step 5: Lower temperature

  • Bring to a boil and reduce to temperature low.

Step 6: Add roasting juice

  • Add the roasting juices from the fat separator.

Step 7: Simmer.

  • Whisk occasionally until the gravy thickens. The sauce should coat the back of a spoon.

Step 8: Season the gravy.

  • Season the gravy with salt and pepper to taste.
  • Add a dash of Worcestershire sauce and a splash of brandy or fresh herbs like thyme.

Step 9: Strain the gravy.

  • This will get rid of any last bits of fat.

How to Carve a Turkey

After resting your turkey, remove the stuffing and make your gravy. It’s time for carving. Use the steps below to carve your turkey

Materials needed

  1. a large and sharp chef’s knife
  2. a big cutting board,
  3. a platter
  4. paper towels

Step 1: Rest the turkey

  • Before curving, let the bird rest for 15-30 minutes, depending on the size, to settle its juices to avoid spilling when curving.
  • Place the turkey on the cutting board with the cavity facing you and remove any butcher’s twine that’s still trussing the legs together.

Step 2: Remove the legs.

  • Slice through the skin between the leg and body on one side
  • Cut through the joint and along the body, angling the knife towards the bone as you cut
  • Once you hit the bone with your knife, use your hands: grasp the thigh and bend it backward until there’s a pop and the joint becomes visible

Step 3: Locate the joint on the leg

  • Slice the skin near the thigh to separate the leg from the body
  • Slice through the joint and the rest of the thigh meat to separate the leg and thigh from the backbone.
  • Repeat with the second leg and thigh.

Step 4: Remove the wings.

  • Pull each wing back until you hear a pop, just like you did with the legs.
  • Slice through the joints to remove the wings.

Step 5: Remove the breast meat.

  • Make an extended, deep cut along one side of the breastbone.
  • Follow the curve of the bone, using long strokes with the tip of your knife and gently pulling the meat away as you go.
  • Repeat along the second side of the breast. At this point, it’s usually helpful to pause to wipe down your cutting board to eliminate extra juice.
  • Remove the turkey carcass from the board. If you plan to use it to make turkey broth, you can put it right into a large pot.
  • Let it cool, wrap it tightly in plastic, and store it in the refrigerator or freezer.

Step 6: Slice the breast meat.

  • Place the breast skin-side up on the cutting board and cut across the breast meat into 1/2-inch-thick slices for serving.
  • Use long cutting strokes instead of short sawing ones to cut neat slices.
  • Cut the wing in half.
  • Transfer the white meat to your serving platter.

How to Store and Reheat Leftover Turkey

After finishing eating, it’s time to store the leftovers. It is recommended to store the leftovers within 2 hours of cooking.

Carve the turkey from the bones and store it in shallow, covered containers for up to 4 days. When you reheat, only warm what you’re eating rather than the entire portion to preserve moisture.

You can also submerge the turkey in gravy and gently reheat it on the stove until it reaches 165 degrees F.

How to customize your turkey with different combinations

CombinationIngredientsInstructions
Dry-brined turkey with Classic Herb ButterDry Brine:
– 1/3 cup kosher salt
– 1 tbsp sugar
– 1 tsp pepper


      Classic Herb Butter:
– 2 sticks softened butter
– 2 tbsp chopped parsley
– 1 tbsp each dried sage and thyme
– 1 tsp pepper
– 1/4 tsp paprika
– 1/8 tsp ground cloves
Brine: Rub salt, sugar, and pepper mixture over the turkey and inside cavity. Place on a rimmed baking sheet and refrigerate, uncovered, for at least 8 hours or overnight. Rinse and pat dry.

Butter: Mix the butter ingredients. Reserve 4 tbsp, and rub the remaining butter under the turkey skin on the breasts and legs. Rub 2 tbsp on the skin, save the rest for gravy. Let stand for 30 minutes at room temperature before roasting.
Juniper Brined Turkey with Asian Ginger ButterJuniper Brine:
– 2 quarts water
– 2 cups kosher salt
– 1.5 cups brown sugar
– 2 tbsp juniper berries
– 1 tbsp peppercorns
– 3 bay leaves
– Zest of 1 lemon (wide strips)

Asian Ginger Butter:
– 2 sticks softened butter
– 4 chopped scallions
– 1.5 tbsp grated ginger
– 3 grated garlic cloves
– 1 tbsp each sesame oil and soy sauce
Brine: Bring water, salt, sugar, juniper berries, peppercorns, bay leaves, and lemon zest to a boil simmer for 10 mins. Add 6 quarts of cold water and let cool. Submerge turkey in brine. Add water to cover if needed. Refrigerate for at least 8 hours or overnight.

Butter: Mix the butter ingredients. Reserve 4 tbsp, and rub the remaining butter under the turkey skin on the breasts and legs. Rub 2 tbsp on the skin. Save rest for gravy. Let stand for 30 minutes at room temperature before roasting.
Orange-Tea-Bourbon Brined Turkey with Honey Mustard ButterOrange-Tea-Bourbon Brine:
– 2 quarts water
– Zest and juice of 5 oranges
– 2 cups kosher salt
– 1 cup sugar
– 12 black tea bags
– 4 bay leaves
– 6 cloves
– 12 peppercorns
– 1 cup bourbon

Honey Mustard Butter:
– 2 sticks softened butter
– 2 tbsp honey
– 3 tbsp each Dijon and spicy brown mustard
Brine: Bring water, orange zest and juice, salt, sugar, tea bags, bay leaves, cloves, peppercorns, and bourbon to a boil simmer for 10 mins. Add 4 quarts of cold water and let cool. Submerge turkey in brine. Add water to cover if needed. Refrigerate for at least 8 hours or overnight.

Butter: Mix the butter ingredients. Reserve 4 tbsp, and rub the remaining butter under the turkey skin on the breasts and legs. Rub 2 tbsp on the skin. Save rest for gravy. Let stand for 30 minutes at room temperature before roasting.

FAQs

1. How Long Is It Safe for Turkey to Rest at Room Temperature?

After roasting, a turkey should rest at room temperature for no more than 2 hours. This allows the juices to be redistributed while keeping them within safe temperature limits to avoid bacterial growth.

2. What Should I Do With a Turkey After Roasting but Hours Before Dinner?

To keep the turkey warm for hours, loosely cover it with foil and place it in an oven set to 200°F. Alternatively, you can carve the turkey, cover the slices, and reheat just before serving.

What’s the Best Way to Carve the Turkey for Serving?

Start by removing the legs and wings, then slice along the breastbone. Use a sharp knife to carve breast meat in thin, even slices, moving from top to bottom, for an attractive presentation.

4·  How Can I Ensure Turkey Stays Moist While Cooking Overnight?

Cooking a turkey overnight at a low temperature (around 225°F) with plenty of moisture (stock or water) in the pan can help keep it juicy. Baste periodically if possible and cover with foil if necessary.

5·  What Temperature Should I Set the Oven to for Roasting the Turkey?

The ideal oven temperature for roasting turkey is 325°F to 350°F. This ensures the turkey cooks evenly without drying out. Higher temperatures can result in dry meat, especially for longer roasting times.

6·  Does Turkey Need to Be Covered in the Fridge?

Yes, cover the turkey in the fridge to prevent it from drying out and prevent it from absorbing any fridge odors. If dry-brining, leave it uncovered only if directed for crispy skin.

7·  Is It Safe to Leave Meat Uncovered in the Fridge?

Leaving meat uncovered in the fridge for short periods can help dry the surface for crispy cooking. However, extended exposure may lead to drying and contamination risks, so it’s best to cover meat unless it is dry-aging.

8·  How Long Can an Unwrapped Turkey Stay in the Fridge?

An unwrapped turkey can stay safely in the fridge for 1-2 days if dry-brining or drying out the skin before cooking. Beyond that, it’s best to wrap it to avoid spoilage and odor absorption.

9. How Long Do You Leave Turkey Uncovered?

Leave turkey uncovered in the fridge only as your recipe directs (often 8-24 hours) to help the skin dry and crisp when cooking. If not aiming for crisp skin, keep it covered.

10. How Long Does It Take to Thaw a Turkey?

Allow 24 hours of thawing time for every 5 pounds of turkey in the refrigerator. For example, a 15-pound turkey will need three days in the fridge to fully thaw.

11·  How Much Salt Goes In Brine?

For a brine, use 3/4 cup of kosher salt per gallon of water to cover the turkey fully. This ratio helps season the turkey evenly and keeps it moist throughout cooking.

12·  How Long to Brine a Turkey?

A turkey should brine for at least 8 hours in the refrigerator. For a deeper flavor, brine for up to 24 hours, but avoid over-brining as it may result in overly salty meat.

13. How Long Should a Turkey Cook?

Cook a turkey for approximately 20 minutes per pound at 350°F. However, it’s best to check periodically and rely on an internal thermometer reading of 165°F in the thigh for doneness.

14. At What Temperature Is Turkey Cooked?

Turkey is safely cooked when the thigh meat reaches an internal temperature of 165°F. If stuffed, the stuffing should also register 165°F to ensure all turkey parts are fully cooked.

15·  How Long to Rest a Turkey?

Rest the turkey for 30 minutes after roasting. This resting period allows the juices to settle within the meat, making it juicier and more straightforward to carve for serve.

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