Transfer the bird to a large serving platter, making sure
you drain any juices which will have collected inside the cavity. You can
add these juices to the gravy for extra flavour.
Leave the cooked turkey to stand in a
warm place for about 20 minutes before carving. This
may seem a long time but trust us - just cover
it loosely with a foil ‘tent’ to retain its heat. You'll be
surprised how hot it will remain and this resting time makes carving a doddle.
This extra time can be used to finish cooking all the accompaniments.
For full details of how to choose, store, roast and serve turkey visit
Turkey buying, storing, preparing and cooking
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