A good rule of thumb is to rest a whole roast turkey for about 30–60 minutes after cooking before carving. This lets the juices redistribute so the meat stays moist and makes carving easier.

• For smaller birds (under about 12–14 lb), 20–30 minutes is usually enough.
• For larger turkeys, aim closer to 45–60 minutes.
• Loosely tent with foil in a warm place; do not wrap tightly, or the skin can lose its crispness.

Timing can vary by recipe, but if you plan on roughly 45 minutes of resting time for a typical holiday turkey, you will be in a safe and tasty zone.