I just wrote a longish article on the science of heating food, including a section on how “carryover cooking” works. You don’t HAVE to know the details of all this, but it sure does help make sure things turn out the way you want them to.
One of the most important take-aways is that your handheld thermometer is your best friend in the kitchen. Don’t guess whether you’ve cooked something enough; check it and be sure.
I also waded into the battle over whether you should stuff your turkey with cold or hot stuffing (or not at all). You probably aren’t going to like my take on it, though.
Peace, love, and biscuits,