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 your masterfully cooked turkey from the oven. The smell is incredible and your mouth is watering. It’s finally time to carve and indulge in this culinary work of art. But wait – don’t slice into it just yet! Letting your turkey rest is a crucial final step for tender, juicy meat.
While it may be tempting to immediately start carving your turkey, resisting the urge and allowing it to rest first is worth it. You’ll be rewarded with moist, flavorful meat that makes all your hard recipe testing and cooking work worthwhile.
Why Should You Let the Turkey Rest?
So why bother letting your turkey sit after cooking instead of diving right in? Here are some key reasons:
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Allows juices to redistribute – As the turkey cooks, the juices get forced towards the center Resting gives them time to evenly redistribute throughout the meat.
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Makes carving easier – Ever tried to slice into turkey straight from the oven? It’s difficult when the meat is still contracting. Resting firms it up for cleaner, easier cuts.
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Maximizes moisture – The proteins continue to relax during rest, becoming more tender and able to retain more natural juices.
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Develops flavor – Resting allows the juices and spices to permeate the meat more deeply for enhanced flavor in every bite.
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Prevents overcooking – The temperature evens out but doesn’t drop much, preventing the meat from cooking beyond ideal doneness.
Simply put, resting results in a juicier, more flavorful turkey that truly highlights your cooking expertise. Those 45 minutes of waiting are well worth it in the end!
How Long Should You Let the Turkey Rest?
So what is the optimal resting time for turkey? The length can vary slightly depending on the size of the bird and cooking method. Here are some general guidelines:
- Whole roasted turkey – Rest for 45 minutes
- Turkey breast roast – Rest for 15-20 minutes
- Smoked whole turkey – Rest for 15-30 minutes
- Fried or grilled turkey – Rest 10-15 minutes
The most important thing is not to cut into the turkey prematurely. Be patient and let it rest adequately – your taste buds will thank you!
Should You Cover the Turkey While It Rests?
You have two options when it comes to covering your rested turkey:
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Uncovered – Leaving it uncovered will allow the skin to stay crispy.
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Lightly covered – Loosely tenting with foil helps retain heat and moisture.
Either approach is fine, so choose based on your texture preferences. Just don’t wrap it too tightly or the skin will turn soggy.
For smoked turkey, tenting it with foil is recommended to retain moisture during the shorter rest.
What to Do While the Turkey Rests
Waiting for the turkey to finish resting can feel like an eternity when your hunger is kicking in. Here are some productive ways to occupy your time:
- Make gravy from the turkey drippings
- Finish any side dishes that need last-minute preparation
- Set the table for dinner
- Relax and enjoy a beverage after all your hard cooking work!
Step-by-Step Guide to Resting Turkey
Follow these simple steps for perfectly rested turkey:
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When the turkey reaches 5°F below the target temperature, remove it from the oven and transfer to a cutting board or serving platter. Resist cutting into it now!
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Tent the turkey very loosely with foil if desired, taking care not to tightly wrap it.
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Allow the turkey to rest for the recommended time based on its size and cooking method. Set a timer to avoid cutting in too soon.
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Use an instant-read thermometer to check the internal temperature when the timer goes off. It should read 160-165°F in the breast and 170-175°F in the thighs.
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Once adequately rested, neatly carve the turkey and serve immediately for the best texture and flavor.
And that’s it – follow those simple steps for a juicy, delicious turkey that looks as good as it tastes!
Common Turkey Resting Mistakes to Avoid
It’s easy to make mistakes when resting turkey if you aren’t sure of the proper techniques. Here are some common errors to steer clear of:
- Skipping the resting time completely
- Resting for too short or too long of a period
- Cutting into the turkey too early
- Leaving the turkey out at room temperature too long after resting
- Tightly wrapping the turkey in foil during rest
- Flipping or moving the turkey excessively as it rests
As long as you avoid these missteps and stick to the recommended resting times, your holiday turkey will be a surefire success.
Frequently Asked Questions About Letting Turkey Rest
How long should you let turkey rest before carving it?
Let your turkey rest for 45 minutes (whole roasted), 15-30 minutes (smoked), or 15-20 minutes (breast roast) before carving. This allows the juices to redistribute evenly.
Why does turkey need to rest after cooking?
Resting gives the juices time to absorb back into the meat, maximizing moisture. It also allows flavors to develop fully and makes carving much easier.
Should you wrap turkey in foil while it rests?
Lightly tenting with foil helps keep it warm and moist but don’t wrap tightly or the skin will turn soggy. Leaving it uncovered gives crisper skin.
What temp should turkey be after resting?
After resting, the turkey breast should read 160-165°F and thighs 170-175°F on an instant read thermometer for optimal doneness.
What should you do while the turkey is resting?
Make gravy, finish side dishes, set the table, and relax while waiting for the turkey to finish resting before carving and serving.
The Takeaway on Letting Your Turkey Rest
While it requires some patience, allowing your turkey to rest before carving is an essential step to ensure tender, juicy meat. Follow the guidelines on resting times and techniques for the best results. The wait will be well rewarded when you bite into a perfectly cooked slice of turkey!
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…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.