Resting meat - how long?

[Concestor]

I've always rested meat for about 15 minutes but was watching Jamie Oliver yesterday and he rests his for an hour.
I can see that's handy for freeing up the oven but doesn't it mean the meat is cold when you serve it? DH doesn't like gravy so it can't be heated via that and we don't have a microwave. Interested to know how long you rest your meat for and if it's cold when you serve?

A hour 🙂, keep it covered in foil so it stays hot.

I've always given it between 30 and 60 minutes. It depends on whether it's finished cooking earlier than expected or not. I aim for 30 minutes minimum.

I was just reading and wondering the same about Jamie Oliver's times this morning. I think I'll go with warm plates, plenty of foil and at least 30 mins rest, more if bird done earlier.

An hour at minimum, sometimes longer if I need a bit of extra time.

Double layer with tin foil then cover/wrap with a towel (I use an old bath towel) always still piping hot when ready to serve!

It depends on how hungry you are :)

I can't get my head around it still being warm after so long! Will have to try it but keep thinking it will be cold or lukewarm.

I rest for two hours. Mainly to free up the oven but if covered in foil and a big heavy towel it’s still very warm. It’s a 5.7kg bird so takes a long time to cool down.

I think it's because it's large + foil + towel = stays hot .

For turkey, I put it on carving dish, cover in foil (I keep the foil from start of roasting for this - you take it off halfway through roasting to brown and crisp the skin), and then I lay a couple of towels folded on top -like blankets to keep the heat in.

It's still piping hot after over an hour this way.

Served with hot from oven/steamer potatoes and veg, gravy that's brought to boil before putting in the gravy boat and on hot plates, no one has ever though the meat was cold.

Yep, an hour easily with foil and towels. Plenty warm enough, plus everything else on the plate is piping hot.