And 45 minutes or so, you can carve the meat and put on oven safe platter in low oven. More info here! https://food52.com/blog/11742-ina-garten-s-make-ahead-thanksgiving-advice
Congrats on finishing your turkey!!! I would just let it be till dinner. Be sure not to carve it, which will release a lot of juices. Just tent it with foil and leave it at room temp. If it's dry once you carve it, then re-warm, carved, with gravy and stock.
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