Covered with foil.
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Zoe is an Account Executive at Food52.
Hi Nancy! I'm guessing this is the same bird as your last question ;). I would still recommend cooking it through in one-go for even cooking and then resting it and carving. If it's cold by the time dinner is on the table, you can easily reheat carved turkey with a splash of stock and pat of butter. If you want to carve tableside, you can always reheat gently with foil on.