You  need to rest the turkey for a minimum of 30 mins. This allows the internal temperature of the meat to keep climbing and cooking. It will also relax the meat, meaning that it will be extra tender and succulent.
"I’ll rest it for half the time it cooked for. I know that seems like a lot, and the fear is that it will be cold, but it won’t," says Michaela Hanna. "Proper resting ensures the meat won’t be dry. The amount of water in the protein helps keep the protein’s temperature, and warm food has more flavour than piping hot or cold. But if temperature is important to you, make sure the gravy is hot and that will add heat to the food."