Much of the challenge associated with Thanksgiving has little to do with recipes or actual cooking; culinarily-speaking, it's a pretty straightforward meal. Logistically, however, cooking so many dishes for a large crowd of people can feel overwhelming. Here's one question that invariably comes up: How do I keep the turkey warm while getting the rest of the meal on the table?
That slice of time after the turkey comes out of the oven and gets set aside to rest is the golden hour for the rest of the meal. This is when we warm the pies, bake the sweet potato gratin, and deal with the host of dishes brought by relatives.
But how do you make sure the turkey stays warm enough while you're stuffing other things into the oven?
First, Safety.
First of all, let's talk food safety. According to the USDA, you shouldn't leave turkey at room temperature longer than 2 hours, or for more than 1 hour in temperatures above 90°F. Plan on an hour's holding time, max.
Hold the Turkey In the Oven
If your oven isn't stuffed full of other dishes, or if you are one of the lucky folks who have a spare oven, then you can hold the turkey there at 200°F, although you should cover the bird to make sure it doesn't dry out.
Cover the Turkey Up
The most common way to keep a turkey warm is to cover it with foil. We also heard from reader Jody on our Facebook page. She asks: "Does covering the turkey with aluminum foil and a heavy towel after roasting really keep the turkey warm for a long time?" We've never tried adding a towel, but a big towel soaked through with hot water, covered with another dry towel to insulate everything, might be a good way to keep the heat in even more. Has anyone tried this?
Wait to Carve the Turkey
Another tip: Don't carve the turkey until the last minute, since slices of turkey will obviously cool off a lot faster than the whole bird.
Warm It Up with Hot Gravy
And, in the end, as Sara Kate pointed out, even if your turkey gets a little cold, just smother it with hot gravy.
Do you have any tips for keeping your turkey nice and warm while you finish the rest of the Thanksgiving meal?
Related: How to Cook a Turkey: The Simplest, Easiest Method
(Image: Emma Christensen)
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It is all about planning, if you struggle to have everything hot at the same time on spaghetti night, then a Thanksgiving meal is much bigger challenge. If I have items for the oven after the turkey comes out, I will make efforts to pre-bake items and then reheat them when the bird is finished in the oven. Considering a turkey needs to "rest" for a half hour before carving, I try to plan oven items that need 1/2 hour or less. In all my experience, I have never had a turkey get cold sitting on the counter for half an hour or so and I have been cooking turkeys for 35 years.
The foil/towel method is guaranteed to turn any crispness in the skin to rubber, tent loosely with foil if you must. Turkey skin is a pretty good casing trapping steam, Leaving a 12lb or bigger bird out to rest for 30 minutes isn't going to make it cold (unless you have the room temp to 40, put it in the garage... etc). You will still find that the meat will be plenty warm (steaming hot if you cut the breast meat off whole to slice on the side) and that you will have at worse; warm turkey after an hour. And if you do not believe this, heat your plates with the dishwasher (some have a setting) or a warming oven, no one will notice. You're more likely to serve cold gravy unintentionally.
I cover mine with foil and let it rest for an hour. I then spend the hour getting everything else warm and/or made.
I find that even after an hour, the bird is still quite hot when I go to carve it.
I would suggest tenting also. Especially if you like crispy skin.
My tea cozy definitely keeps my tea hotter for longer (it's made out of wool), so it stands to reason that the same could happen with turkey.
Also, the bigger your bird is, the longer it will theoretically retain heat.
But yeah, I don't think anyone minds lukewarm turkey, as long as everything else (especially the mashed potatoes!) is hot.
I put the top of the roasting pan on and cover it with a towel, and the turkey is usually still pretty hot to the touch when I carve it 30-45 minutes later. I worry much more about the mashed potatoes getting cold!
I did Thanksgiving for 35 people once in my small apartment kitchen and had to cook two turkeys sequentially - the first was still warm when I went to carve it! I think the size keeps them hot, so don't worry if you rest it for an hour (I always do foil + towel.
I have one of those electric hot trays. I put a half tray on it, turkey on that and tent with foil. Keeps it hot until ready to carve. I rarely use the hot tray but when I need it, I need it and would not get rid of it for anything.
Want hot and crispy-skinned turkey come meal time? Let turkey rest for one full hour after cooking. Carve turkey into quarters (2x breasts+2x legs/thighs), place on a sheet tray and set in a 450˚ F oven for 5-8 minutes. Remove from oven and carve into smaller pieces for plating. Turkey will be hot, juicy, AND crispy! Voilá!
We put the turkey in a cooler and shut it until ready. It makes the most incredible, moist meat ever!
We put the turkey in a cooler and shut it until ready. It makes the most incredible, moist meat ever!
Not an issue I've ever considered. And realistically, not an issue at all unless the turkey is cooked hours (and hours) in advance. I do tent mine loosely but that's only to keep the 'pickers' away.
Agree that less than warm turkey is fine if the meat juices (gravy) are heated. Also, if you serve with other items that are often piping hot (roast and mash potatoes) on warmed plates, people won't notice if the turkey has cooled down. I prefer all meat at room temp as opposed to hot from the oven/pan.
As others have mentioned, I think the issue is more how to keep the sides warm whilst carving the turkey, especially if you carve at the table, have lots of guests, and wait for everyone to be served before starting.