When the bird is done, take it out of the oven. Do not cut into it. I repeat: DO. NOT. CUT. Rest the turkey for 20-30 minutes, loosely tented with foil.
Why? Because the juices need to re-distribute. If you slice it now, all that flavor runs out onto the cutting board and your gravy becomes sad. Let the turkey relax. It worked hard to get that crispy skin.
Turkey Cooking Time Calculator: Thawing, Stuffing & Roasting
Use this time to finish your sides. Make gravy from the pan drippings. Pour a glass of wine. Breathe. You’re almost there, and your kitchen smells like heaven.
