Is it better to let a turkey sit in its juices after slow cooking or carve it immediately?

Turkey - like all other meats - always benefits from being allowed to sit for about 10 minutes after you take it from the cooking element. Any meat that is cut into right away - even a poke to see if it is cooked - will suffer from a definiteloss of natural juices, and may indeed become dry.

I don't eat turkey, but in my experience any type of roast needs a rest before carving- you lose a lot of liquid if you carve right from the oven.