It can be hard for any chef to make the perfect Christmas dinner, so we’ve put together Gordon and his team’s best tips for making all the side dishes and trimmings taste their best, as well as some easy ways to get the tastiest turkey for a Christmas dinner to remember.
You’ve just removed the perfectly golden brown turkey from the oven, The amazing aroma fills the house and your mouth waters just thinking about that first succulent bite But wait – don’t carve it yet! Letting the turkey rest first is a crucial step for delicious results
How long should you let the turkey rest after cooking? Here’s a complete guide to resting times, why it’s important, how to do it right, and tips for keeping other dishes hot until it’s ready.
Recommended Turkey Resting Times
For the juiciest, most flavorful meat let the turkey rest
- Whole roasted turkey: 30-45 minutes
- Smoked whole turkey: 15-30 minutes
- Turkey breast: 15-20 minutes
The larger the turkey, the longer the recommended resting time Smaller birds like turkey breast need less time than a big 20 lb Thanksgiving bird.
Why Letting Turkey Rest is Important
Resting gives the juices time to redistribute evenly throughout the meat. If you slice into turkey immediately, the juices end up on the cutting board rather than the meat.
It also allows the temperature to even out. The inner meat continues cooking from residual heat and will be underdone if carved too soon.
Finally, resting allows flavors to develop fully. Turkey tastes best when the seasonings and natural flavors have time to permeate the meat.
How to Rest Turkey the Right Way
Follow these tips for perfect results:
-
Transfer turkey to a cutting board, not a serving platter. This prevents overcooking.
-
Tent loosely with foil to keep warm, not sealed tight.
-
Place stuffing in a separate dish to finish cooking while turkey rests.
-
Monitor temperature with a meat thermometer to ensure it stays above 140°F.
-
Resist cutting into turkey early! Even just a peek lets juices escape.
-
Keep other dishes warm in a low oven while waiting.
What to Do While Turkey Rests
Don’t let resting time go to waste. Use it to make sure the entire meal comes together hot at the same time:
-
Finish side dishes like mashed potatoes and gravy.
-
Bake casseroles and desserts.
-
Make salad, relishes, bread rolls.
-
Set the table with plates warmed in oven.
-
Pour drinks and stage carving tools/platter.
Can You Rest Turkey Too Long?
You don’t want the meat to cool too much. After 1-2 hours of resting, bacteria can start growing as the temperature falls below 140°F.
Check the turkey temp periodically and ideally serve within 1 hour. If the temp drops too low, put turkey back in a 275°F oven to reheat until 140°F before carving.
Step-by-Step Guide to Carving After Resting
Once rested, use these steps for perfect slices:
-
Remove legs and wings, slice wings at joints.
-
Make a shallow slice along the turkey breast bone.
-
Use fork and knife to pull slices from breast and place on platter.
-
Cut along leg bones to remove meat in portions.
-
Arrange slices and portions for easy serving.
-
Pour pan juices into gravy or serve alongside turkey.
-
Dig in and enjoy your juicy, delicious feast!
Turkey Resting FAQs
Get answers to common questions about letting your turkey rest before carving and serving:
Should you rest turkey breast-side up or down?
Flip turkey over so breast faces down while resting to prevent drying out. The slower-cooking dark meat benefits from residual heat.
Should you cover turkey while resting?
Loosely tenting with foil helps keep turkey warm and moist but don’t wrap tightly. Letting rest uncovered gives crisper skin.
Can you rest turkey in a cooler or oven?
It’s best to rest on the counter or stovetop to allow heat to dissipate. An insulated cooler or warm oven keeps cooking it.
Should you make turkey gravy before or after resting?
Make gravy after so drippings reabsorb into meat. You can prepare gravy ingredients like roux ahead though.
Get Perfectly Cooked, Juicy Turkey Every Time
Letting your turkey rest before slicing might take some patience, but it pays off in tender, delicious meat your guests will rave about.
Follow the recommended resting times and you’ll never have to worry about dried out turkey again. Just relax and enjoy spending time with loved ones while aroma of your masterpiece fills the house!
Item added to basket
Your browser appears to have Javascript disabled. You may find this causes parts of the site to function unexpectedly. Please enable JavaScript.
…WITH THE BEST GORDON RAMSAY TURKEY GRAVY
No roast would be complete without gravy and Christmas dinner is no exception. Gordon’s smart tip for making the gravy taste the best is to use everything from the roasting tin again. It’s easy.
After putting the turkey on a platter to rest, drain off most of the fat from the roasting pan. Then, use the juices as the base for your gravy. Put the pan right on the stove and scrape off the brown bits on the bottom. These are caramelized bits of meat that add extra flavor.
Trimmings: You can now use the onions, herbs, bacon, parson’s nose, wing tips, and drumstick tips that you used to season the turkey to season the gravy. Roughly chop these and add them to the tin.
Liquid: Go for good quality stock (chicken is best with turkey) and something extra for flavour. Gordon loves how dry cider is both sweet and sour at the same time. For a fuller finish, you could add a splash of wine or port. The trick is to slowly reduce the gravy. This can take 30 to 45 minutes while the turkey rests, and the trimmings should be mashed into the gravy as it cooks.
Finishing: Just before serving, strain the gravy into a clean pan and add a few sprigs of fresh herbs. Let the herbs soak in for a few minutes.
Another trick Gordon likes to use is to give the finished gravy some texture. Crushed walnuts mixed in right before serving go well with his fruity cider turkey gravy recipe.
By cooking the stuffing separately from the turkey, you can be sure that both will be fully cooked. It also gives you more options.
Shape: You can make your stuffing in different shapes based on how you want to serve it or how much room you have in the oven. To cook quickly, make small balls and put them on a tray with your pigs in blankets or vegetables. You can also press them into a baking dish, loaf tin, or make a bunch of them in a circle and cut them up at the table.
You can easily make two or more kinds of stuffing if you need to accommodate people with different tastes or dietary needs. Traditionalists can try a sage and onion stuffing recipe with sausage meat and herbs. For a change, make a second batch with different seasonings, chopped dried fruits and nuts, bacon, or flavored sausages.
Vegan: If you don’t want to eat meat, dairy, or eggs, this chestnut stuffing recipe is a great one to try at home. It’s very simple to make and tastes great thanks to the fresh herbs and mushrooms.