Why do you let a turkey sit for 15 min before serving?

Answer 1

There are two reasons, first it will carve a little better after some of the core temps are reduced and second reason is same as the first except that you bird shouldn't be so hot as to burn a persons palette lest that ruin the taste of all the other wonderful sides, desserts, etc, you'll be serving

Answer 2

This is what is known as "resting". This is actually very important for any cut of meat that you have cooked, not just turkey.

When the turkey is taken from the oven, the process of cooking has caused the meat to release a lot of its juices. If you served the turkey right away, and cut into it, you'd notice a lot of juice running on to your plate, but the meat might be a little dry. If you allow the meat to rest for a while before cutting into it, it gives those meat particles time to reabsorb the moisture they released. That means you get moisture in your meat, rather than loose on your plate. You get a better tasting, more pleasant result.

Answer 3

This is known as the "resting period." The turkey's internal temperature rises by five (5) to ten (10) degrees during this period and its flavor/juiciness can reach maximum potential if the resting period is carried out properly.

The turkey should be lightly wrapped in tin foil during the resting period!

An important note is that fifteen (15) minutes is a sweet spot. The resting period duration can be as long as forty (40) minutes. It depends on the size of the turkey.

Answer 4

This allows the juices to redistribute and settle within the flesh so that when you carve the turkey you get moist meat not a platter full of turkey juice.

Answer 5

It's easier to carve

Also, it is good to let meat rest before carving it as it allows the meat to "relax" making it more moist when it is cut.

Answer 6

This allows the juices to redistribute themselves inside the turkey making the turkey even more juicy, delicious, and easier to carve.