Several factors contribute to a perfect Thanksgiving, but the holiday hinges on one question in particular: How long will it take to cook that turkey? Notoriously prone to overcooking, turkey meat has been ridiculed for its perceived dryness time and again. On top of the meat’s naturally lean characteristics, these very large birds have sections that vary widely in shape, thickness, and density. These factors can make it tough (pun intended) to achieve a juicy interior and crispy, golden-brown skin. Sadly, not even the richest turkey gravy can save a bird that isn’t cooked properly.
But making a beautiful, delicious turkey is far from impossible. Armed with this step-by-step guide, you’ll have ample time to focus on arguably everyone’s favorite part of the Thanksgiving dinner spread (the side dishes) without stressing too much about the main event.
You’ve just spent hours preparing the perfect holiday turkey. It’s golden brown, mouthwateringly aromatic, and ready to be carved. But before slicing in, it’s crucial to let the turkey rest first. Proper resting locks in juices, allows flavors to develop, and prevents dry meat.
So how long should you let the turkey rest before carving and serving it? Here’s a complete guide to resting times for different types of turkey,
Why Letting Turkey Rest is Essential
When you pull hot turkey straight from the oven or smoker, it will still be cooking from residual heat. The juices are also loose and unabsorbed.
If you slice into turkey immediately, precious juices will spill out onto the cutting board instead of the meat. The result is a disappointingly dry turkey.
By resting the turkey, you allow the juices to be reabsorbed back into the meat. Letting it sit also enables the flavor profile to become more complex and well-rounded.
Meat continues to cook while resting too. So letting turkey rest prevents serving undercooked portions.
Recommended Turkey Resting Times
Whole roasted turkey – Rest for 45 minutes to 1 hour
Whole smoked turkey – Rest for 15-30 minutes
Turkey breast – Rest for 15-20 minutes
Turkey legs or wings – Rest for 10-15 minutes
The resting time depends mostly on the size and cooking method. Smaller pieces need less time. And smoked turkey cooks more quickly at lower temperatures than roasted turkey, so it doesn’t require as long a rest.
As a general rule, let turkey rest for about half the total cooking time, up to 1 hour maximum.
Step-by-Step Guide to Resting Turkey
Follow these tips for resting turkey the right way:
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Take turkey out of the oven/smoker when it hits 5°F below the safe finished temperature. Carryover cooking during resting will bring it to perfection.
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Place turkey on a clean cutting board or platter, not in the original pan which retains heat.
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For whole turkey, flip it breast-side down to let gravitiy redistribute juices. Use gloves and get help flipping large birds.
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Don’t tightly cover or tent turkey, which causes steaming. Loosely tent with foil if desired.
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Insert a meat thermometer to monitor temperature during resting. Maintain at least 130°F.
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Don’t slice or carve turkey during resting. Leave it undisturbed.
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Prepare side dishes, heat dinner rolls, make gravy etc during the resting time.
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Once rested, carve turkey starting with legs and working up to breast meat.
Resting Tips for Smoked Turkey
Smoked turkeys should be loosely tented with aluminum foil as they rest to retain moisture. The lower cooking temperature means they cool faster than roasted turkey.
Monitor temperature and if it drops below 130°F after only 15-20 minutes, go ahead and carve the smoked turkey. Don’t let it sit covered so long that it gets cold.
What Happens If Turkey Doesn’t Rest Long Enough?
If turkey is sliced into too soon, you’ll notice the following undesirable effects:
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Meat seems undercooked and pink near the bone
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Juices run out onto the cutting board instead of coating the meat
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Turkey breast meat in particular appears dry and stringy
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Overall flavor is flat, not well developed
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Gravy has a weak, watery taste from unincorporated juices
So be patient and let that bird rest! A short wait delivers big rewards.
Can You Rest Turkey Too Long?
It is possible to let turkey rest for too long. After more than an hour, bacteria can start to grow as the temperature drops. And you want to serve turkey nice and hot.
If the turkey rests longer than 1 hour and the temperature falls below 130°F, it’s best to go ahead and carve it. Transfer sliced meat to a preheated platter or oven to reheat and serve immediately.
Leftover turkey should be refrigerated within 2 hours after cooking completes. So prolonged resting isn’t recommended for food safety.
Turkey Resting Tips and FAQs
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Should stuffing be removed before resting? Yes, take it out and bake separately to ensure it reaches 165°F.
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Can turkey rest at room temperature? Yes, provided it stays above 130°F and is carved within 1-2 hours.
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Should you make gravy during turkey resting time? Yes, use this time to make gravy from the delicious pan drippings.
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Can roasted turkey be rested in a cooler oven? Yes, you can turn oven off and leave turkey in for up to 1 hour resting time.
Master the Perfect Turkey Rest
You’ve worked hard preparing the holiday turkey. Don’t rush the final milestone. Follow these guidelines to let your turkey rest properly before carving.
Taking the time to rest turkey correctly results in juicy, flavorful meat that your family will rave about. Just have some patience as the tempting aromas fill your kitchen!
Before you preheat the oven…
Whether you opt to roast your bird whole, spatchcocked, or cut into parts, there are a few preliminary steps you should always take. Though not directly tied to the turkey cooking time, these steps will help lead to a succulent-on-the-inside, crackly-on-the-outside result.Buy the right size bird.
Unless you want to be eating leftover turkey for days, shop for a turkey that’s just big enough to feed your Thanksgiving crew. Opting for a smaller bird will reduce the turkey’s roasting time, leaving the oven free for sides and pies. (Read more: How Much Turkey Do You Need Per Person?)Don’t forget to defrost.
Always ensure a frozen turkey is fully thawed (in the refrigerator, please; about 24 hours per every 5 pounds) before attempting to cook it. A partially thawed turkey can seriously throw off roasting times—and without thawing, you won’t be able to remove the giblets. (Read more: How to Thaw a Turkey, Depending on How Much Time You Have via Epicurious.)Brine your bird.
Dry brining is key to moist, succulent meat. Whether you choose a simple brine of plain kosher salt, a blend of kosher salt and black pepper, or a custom spice mix, the salt in the mixture will draw water out of the turkey. The salty juices will then be absorbed into the meat, carrying all that flavor with it. This step maximizes moisture content and ensures well-seasoned turkey. A dry brine also tenderizes the meat, prevents a stringy texture, and encourages skin-browning—all hallmarks of a properly cooked turkey.
What about a wet brine, you ask? Dry brines are quicker, easier, and more effective than their liquid counterparts. Not to mention, wet brines can cause a major mess if the liquid spills out—and, frankly, they take up way too much fridge space (at a premium in the lead-up to Thanksgiving).
It’s essential to allow your dry-brined turkey time in the refrigerator (at least 12 hours and up to 3 days), uncovered, before roasting it. That might sound lengthy, but the brine needs time to work its way through the turkey’s big muscles. If you’re short on time, you can dry brine the turkey before it’s fully thawed. Give it at least 24 hours for the exterior to become pliable, then season away and return the bird to the fridge.Use your oven wisely.
Invest in an oven thermometer before the big day arrives to ensure your oven is calibrated. Then, while the bird is cooking, open the oven door only when necessary—minimize peeking, or you’ll bring down the temperature and lengthen the amount of time the turkey needs in the oven. These tips are important any time you use your oven, but especially when roasting a whole bird.
The final, vital step towards a well-cooked turkey—specifically a whole one—is pulling it from the oven before it’s actually ready. You probably already know that 165° is the sweet spot for fully cooked poultry, as mandated by the USDA—though dark meat really is better around 175°–190°. Use an instant-read thermometer to take the temperature of the turkey: It’s a good idea to remove your turkey from the oven when a probe inserted into the thickest part of the breast reads about 150°. As the roast turkey rests (30–60 minutes is ideal), the residual heat will continue to push the internal temperature up to the goal temperature, without going over.
Rest your bird on a cutting board with a trough, or on a platter, to collect any runoff juices (save them for gravy). There’s no need to tent the turkey with aluminum foil: The insulated heat of the bird will last surprisingly long. Plus, tenting can cause crispy skin to go limp.