I heard GR say 3 hours this year too, so you're not misremembering. I recently started letting it rest for 45 minutes to an hour, and it's worked out great. My reason for choosing that amount of time is: that's how long veggies need to roast in the oven.
Once upon a time I used to rest it for 30 min, meaning I needed to at least start roasting the veg while the turkey was still in the oven, and the whole thing was insanely stressful. Now I prep the veggies but put them dry on baking sheets. An hour before I want to eat, or when the turkey is clearly cooked if that happens sooner than I expected, I pull out the bird and get it out of the roasting pan and onto a tray to rest with foil over it. I put the fat and juices from the roasting pan into a measuring cup to settle, and get the fat spooned over the potatoes and in they go. Get the stuffing out of the bird, squash (cut in 8ths or 16ths and buttered) into the oven and the cranberry sauce on the stove, that typically takes 15 minutes, so it's time for parsnips and onions to go into the oven again with some of the turkey fat. Then make gravy in the roasting pan using the not-the-fat part of the settled juices and cook the Brussels sprouts on the stovetop. More room, less panicking, and as long as you understand you will not have a single pause during the final hour, much easier than it used to be.
We have had no consequences of resting it for up to an hour, and I don't see any purpose in resting it longer.