I have the same problem, I don't like lukewarm meat. Since tomorrow I just have a small turkey breast for the two of us, I was thinking of letting it sit and then slice it and put it in the microwave on reheat. All you great cooks, any recommendations?

I am LOL. By the time I get the kitbitzers away from snacking at the food prep island and put the bird out on it, and himself to the kitchen, he washes up. He commands the German cutlery set my son got us be brought him. He gets out his steel and sharpens the knife, even though you could shave your pits with it. He makes me clear out the sink to put odds and ends of the bird into. He makes me scoop out the stuffing. He fumbles with the wires and removes the legs and looks for the platter. He taste tests it, saying he has to make sure it's safe. He make a big to-do out of getting the bird from the roasting pan to the platter. He asks for my help. He is perched over it to slice. 20 minutes, are you kidding? Half an hour has already expired.

We always have everything ready ahead of time on the island. BIrd comes out of the oven,I take out the dressing and DH starts carving. Usually this process takes about 10 minutes. So Suzy,is the meat warm by time it gets to the table or has it cooled off before you chow down?

I managed to wheedle around and not really answer you question, didn't I? ;-0

Yes, I do let large pieces of meat rest before carving. Meats continue to cook after removed from the oven, so no if they aren't sliced into they don't cool off considerably, in fact, the external temperatures tend to rise a bit for a few minutes. Had you carved the turkey and let is set twenty minutes, it would cool. I have to fight the DH to wait until I finish setting out the meal to carve.

To be truthful, I am usually busy until I force everyone to sit down. I will not let the rest of the food suffer to pamper the meat, since I am not a big meat eater. So, I don't have things all done, people seated and waiting for the meat. Even though the kitchen is my domain, I ALWAYS have to move over to let DH in to carve and work around him. He manages to somehow use all of my eight foot by five foot island. Don't ask me how.

It's all a happy and delightful pandemonium when I have a hoard for supper. There is nothing remotely organised about it, and if the meat is cool, nobody notices.......least of all me. LOLOL.

M- tent the bird with foil, let it sit for 20 minutes and you will be fine.

Peppi gave you the solution. A nice surround of foil keeps it good until it gets cut.