Roasted turkey should rest for about 45 minutes after cooking. Smaller birds may only need to rest for 30 minutes. Smoked turkey will cool off faster, so it should only rest for 15 to 30 minutes. Furthermore, when you take the turkey out of the oven, it will continue to cook for several minutes.
That means the resting period is a crucial part of the recipe and not simply a formality. You should always consider this step when planning out the overall cooking and serving times in order to avoid disappointment. We would suggest a resting period of 45 minutes for roasted turkey. If this sounds like a long wait, remember that most turkeys are quite large.
The resting period can actually be a great opportunity to prepare and reheat side dishes. Since the turkey was probably taking up most of your oven or smoker, now is the time to take advantage of the free space. You can also use the time to make gravy from the pan drippings.
If you stuffed the bird before roasting it in the oven, remove the stuffing to a buttered casserole dish. What We're Cooking Now. Menu A Vegan Thanksgiving Dinner. Menu A Cozy Fall Brunch. Find the inspiration you crave for your love of cooking. Videos View All. Fine Cooking Magazine. All Rights Reserved. Sign Up Log In Follow. Double Check Do you really want to delete the list,? Cancel Delete. You must be a registered user to access this feature. Please log in or create a free account.
Log In Sign Up. This feature has been temporarily disabled during the beta site preview. The best way to tell if your turkey is cooked is by using a digital cooking thermometer. When cooked, the internal temperature of the turkey should reach 70C.
The turkey will continue to cook and the temperature will rise as it rests. Always double-check by sticking the probe in several different spots within the thigh or breast to find the lowest reading. If returning to the oven, allow minutes, then test again until the correct temperature is reached. Without a thermometer, you can push a spoon under the turkey leg so it pierces the skin or use a skewer , and inspect the juices that collect in the spoon.
The juices should be pale gold and clear; if there are traces of blood, return to the oven as above. Put the bird in a warm place, tented with foil. Cooking for a smaller group this year? Find out how to cook a turkey crown to perfection and get recipe ideas with our guide. You may also have to adjust the time for the type of crown you have bought. It will then rise a further 5C as it rests.
Frozen birds are generally better value, but if you are a perfectionist or looking for a particular breed, go for fresh. See our guide on how to cook turkey for advice on defrosting a frozen turkey or, if opting for fresh, bring to room temperature before cooking by removing from the fridge an hour or more ahead.
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