It’s fine to carve your turkey when it’s ready—cooking it too long will result in dry meat. If it’s ready relatively close to meal time, you can place the carved meat on a tray, and cover it with foil. (You can even add a towel or two to help insulate it and keep the heat in.)

If you’re hours out from feast time, carve and place it on a baking pan covered in foil in the fridge. When dinner time approaches, put a little broth or water into the pan, cover it with foil, and heat it at 300 to 325 degrees, until the turkey meat reaches a safe temperature of 165 degrees.