I normally rest turkey (in 16 - 24 lb range) for 45 - 60 minutes, loosely tented in foil only. I'm looking at a number of suggestions for longer resting time*, but they usually refer to tenting the turkey in foil and then wrapping in towels. This would seem to keep in a lot of steam, not just heat. Does the skin stay crisp?
- I'm not thinking of a "full Gordon" at 3 hours but perhaps going to 90 - 120 minutes; I see a lot of comments that 2 hours works very well.