Before you even think about slicing, you need to do the five-minute resting dance. Take the loaf out of the oven and let it sit on the counter, covered loosely with foil.
This lets the juices redistribute. If you cut into it immediately, you get a sad, dry meat puddle on your cutting board. Don’t let that happen!
Also, check the center with your thermometer in two places. Sometimes the first spot is a fluke (or a pocket of cheese). Be thorough. Be the meat detective.
