How Long Should Turkey Rest Before Carving?

[JeffJ]

I just watched a Gordon Ramsay video on Youtube where he claims that the bird should rest uncovered for as long as it cooked. The guy is a world-renowned chef so I guess I should try that? Just trying to get all of the timing down for turkey day.

[jecucolo]

Meathead does not recommend resting turkey. My experience is the skin will not stay crispy if you rest it. I serve it right away.

[Santamarina]

+1 for no rest. I carve mine right away - the meat is moist and the skin is crispy.

[Black99vette]

+2 for no rest

[Nate]

Did someone use the R word???? We don’t say things like that around here... lol

Take the bird off the Cooker, bring it in, pit it where you want to carve it. Start carving, and serve while that skin is still crisp.

[Huskee]

For as long as it is cooked? Is this a joke? Slice and cook the darn thing while it's hot & crispy.

[Attjack]

Yeah, for as long as it is cooked, and if you did it right you cooked it on a $2300 windchime grill.

[FireMan]

Yes, I think a little common sense needs to be inserted here & the brain engaged. Ask yerself, "self, would it be alright to cut this bird up after 15-20 min (the time it takes to take off of cooker, sitiate said birdie, wipe brow due to heavy work, cut multiple slices, pieces & parts) & then start eatin"?
For that matter ask yer audience. I’m going to figger yer not doin a tv show. 🕶

[Bighorn Dave]

I guess you got or answer.

[RonB]

Let it rest in your stomach.

[JeffJ]

I was surprised by how adamant he was. This was a short Youtube video. It wasn't a reality TV gambit or anything like that. This guy is also pretty far from being a hack. And yes, when we've carved birds shortly after cooking the meat is very moist when it's properly cooked and brined in advance.

Forward to the 5:20 mark:

https://www.youtube.com/watch?v=e5PFXhdfVT8

[fzxdoc]

You're right, JeffJ , he is pretty adamant that you try it and notice the difference in flavor. Hmmm. 2.5 to 3 hours is a long time for a bird to sit at room temp, and then it sits another couple of hours as dinner is eaten before cleanup. I'd worry about that length of time at room temp.

Kathryn

[JGo37]

Oh heck - cook it today and then just crisp it up with some lighter fluid.

[Timcee]

Rest for 2 1/2- 3 hours???? What is he making turkey brisket?? LOL

[Spinaker]

Cook, slice and serve.

[JeffJ]

Based on the feedback I'm getting Thursday's birds will not be resting for very long.

[EdF]

At my house, the bird is always done before everything else (the Goils like to chit-chat in the kitchen). I just loosely tent to help keep it warmish. No noticeably bad effects.

[Potkettleblack]

None. None more resting.

I have to wonder what his intention is with that bird. If it’s for sandwiches, maybe.

[Hulagn1971]

There is no "cooling off period" be it car loans or turkeys.

[RustyHaines]

I am with the cook and carve immediately folks. Learned my lesson years ago with a bird I left "tented" for over an hour. Can't say the meat suffered but I pulled off a piece of skin as soon as it was off the cooker and it was perfectly crisp, 1 hour later it was latex.