Tempered poultry (poultry that is brought closer to room temperature) will take less time to cook than poultry taken straight from the refrigerator. The shorter cooking time will ultimately translate into a juicier bird. For food safety reasons, poultry should not be left un-refrigerated for more than one hour. If the bird is lightly coated with oil, the oil will help to protect the flesh and slow down the growth of bacteria.

When tempering poultry, take into consideration the size of the bird. Birds, such as quail, should be tempered for shorter periods of time (approximately 15 to 30 minutes); whereas large turkeys (if brined) can be tempered for a little longer than an hour.